Name: Fully Loaded Deviled Eggs
Prep time: 20 min
Total time: 20 min
Ingredients: 6 large eggs, hardboiled and peeled; 1/4 cup mayonnaise; 1 teaspoon yellow mustard; 1 teaspoon pickle juice; 1/8 teaspoon black pepper; 2 tablespoons sour cream; 2 tablespoons finely shredded cheddar cheese; 1 piece of bacon, cooked and crumbled; 1 green onion, sliced

These Fully Loaded Deviled Eggs are the perfect game day party food! The same flavors of a loaded baked potato, except made into deviled eggs!

eggs on a white plate with a wooden background.

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My family and friends are always huge fans of deviled eggs. Every time someone brings them for a party or celebration, they always disappear fast.

Today's recipe is especially good! These Fully Loaded Deviled Eggs have all the flavors of a fully loaded baked potato.

The egg mixture is smooth, tangy and creamy from the yolks, mayo, sour cream and pickle juice. I use super finely shredded cheddar so it doesn't make that egg mixture lumpy. The toppings add saltiness, freshness and a burst of the sour cream and cheese.

These deviled eggs are perfect for game day parties, holidays, potlucks or any party or celebration!

Keep scrolling for tips and more recipes using hardboiled eggs!

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Shopping list:

hardboiled eggs
mayonnaise
yellow mustard
pickle juice
black pepper
sour cream
shredded cheddar cheese
bacon
green onion

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

Refrigerate leftovers in an airtight container for up to two days.

I recommend freshly shredded cheese for the best taste.

There are many ways to hard boil eggs. Check out the following methods: Air Fryer Hard Boiled Eggs, Stove Top Hard Boiled Eggs, Instant Pot Hard Boiled Eggs or Oven Hard Boiled Eggs.

More recipes using hardboiled eggs you might like:

You can add or substitute with these ingredients:

use greek yogurt instead of sour cream
use any shredded cheese instead of cheddar
add paprika on top for garnish
use vinegar instead of pickle juice

deviled egg filling mixed in a white bowl.

Our favorite kitchen equipment and supplies used with this recipe:

I hope you enjoy this recipe as much as we did!

Fully Loaded Deviled Eggs on a white plate with a wooden background.

Yield 12 servings

Author Hot Eats and Cool Reads

Prep time

20 Min

Total time

20 Min

Fully Loaded Deviled Eggs

Ingredients

6 large eggs, hardboiled and peeled
1/4 cup mayonnaise
1 teaspoon yellow mustard
1 teaspoon pickle juice
1/8 teaspoon black pepper
2 tablespoons sour cream
2 tablespoons finely shredded cheddar cheese
1 piece of bacon, cooked and crumbled
1 green onion, sliced

Instructions

Cut the hardboiled eggs in half and separate the yolk into a small bowl. Set aside the whites on a platter.
Add the mayo, mustard, pickle juice, black pepper, sour cream and cheese to the egg yolks and mix well to combine.
Spoon or pipe the mixture into the cooked egg white halves.
Garnish with the bacon and green onion plus additional cheese and sour cream, id desired.

Notes

Refrigerate leftovers in an airtight container for up to two days.

Nutrition Facts

Calories

81.08

Fat

6.98 g

Sat. Fat

1.88 g

Carbs

0.47 g

Fiber

0.06 g

Net carbs

0.43 g

Sugar

0.23 g

Protein

3.84 g

Sodium

97.11 mg

Cholesterol

98.22 mg

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You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.