LOADED DEVILED EGGS

Loaded Deviled Eggs are fully loaded with cheddar cheese, bacon, chives, and horseradish mustard. You will want to serve them at every holiday and party!

I was looking at my editorial calendar the other day and I noticed that National Deviled Egg Day was coming up.  Just in case you didn’t know, the USA has all kinds of crazy foodie holidays.  As an avid food lover, I’m all about nonsensical holidays that celebrate food!

Whoever decided to declare deviled egg a holiday should get an award or something because deviled eggs are so damn good

Classic deviled eggs are a staple for Easter and Thanksgiving in our house, but deviled eggs are good served just about any time.  Serve them up at a barbecue, make a batch to take tailgating, or even serve them at a baby shower brunch!  I honestly believe deviled eggs are so versatile that they could accompany any meal.

While plain, traditional deviled eggs are absolutely amazing as is, they are kind of like a blank palette that you can dress up any way you like.

For this batch of deviled eggs, I decided to load them up with all of my favorite toppings.  You’ve got crisp, salty bacon, bold sharp cheddar, and zingy horseradish mustard in these babies.  A sprinkle of chives gives the eggs a fresh flair and a pretty presentation, too.

INGREDIENTS

6 eggs
1/4 cup mayonnaise
1 teaspoon horseradish mustard
1/8 teaspoon salt
1/3 cup sharp cheddar cheese, finely shredded
2 strips bacon, cooked and crumbled
2 tablespoons fresh chives, minced

 

INSTRUCTIONS

1. Place the eggs in a single layer in a saucepan. Fill with water until it reaches 1-inch above the eggs. Bring to a boil, boil for 1 minute, then cover and remove from the heat. Let sit for 10 minutes in the hot water. Remove the eggs to an ice bath and let sit in the cold water for 10 minutes.

2. Crack the eggshells by gently tapping and rolling the egg on a hard surface. Carefully peel the eggs. Slice the eggs in half lengthwise and place the yolks into a bowl.

3. Using a fork, mash the yolks. Add the mayonnaise, horseradish mustard, and salt, to the egg yolks and mix well. Add the shredded cheddar cheese and stir to combine. Chop half of the bacon and half of the chives into extra small pieces and add to the yolks.

4. Spoon or pipe the yolk mixture into the halved egg whites.  Garnish the eggs with the remaining crumbled bacon and chives.

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