By Becky Hardin
Updated Aug 12, 2025
These loaded deviled eggs with bacon and sour cream are filled with all the flavors of a loaded baked potato. There’s no mayo in this deviled egg recipe, instead it’s a mixture of cheese, bacon, sour cream, chives, and more! This is my personal favorite recipe for deviled eggs, and the recipe that has graced so many of our holiday tables.
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5-Star Review
“Made these for my husband’s 75 years young birthday party and they disappeared! Don’t know where they went, haha! The bacon, chives (an herb I love!) and cheese made these different and delicious! So easy too! And thanks for the directions on how to make perfect hard-boiled eggs, which I have not been able to master until now!” – Elizabeth
Easy Loaded Deviled Eggs
I love this twist on classic deviled eggs , and honestly, I’m planning to make them every Easter and Christmas from now on.
These deviled eggs with bacon are inspired by loaded baked potatoes —my favorite comfort food. Instead of mayo, I use sour cream as the base for the yolk mixture, which makes them creamy and tangy. Then I pile on the bacon, cheese, chives, and all those good toppings that make them irresistible.
Choose my steamed or boiled method for perfectly hard boiled eggs every time!
Ingredients1x2x3x
- ▢ 6 large eggs
- ▢ ¼ cup sour cream
- ▢ 3 strips bacon cooked crisp & crumbled, or use bacon crumbles
- ▢ 2 tbsp chopped chives divided
- ▢ ¼ cup shredded cheddar cheese divided
- ▢ kosher salt
- ▢ freshly ground black pepper
Video
Instructions
For steamed hard-boiled eggs (my preferred method):
- Place 1-2 cups water in the bottom of a double boiler, cover, and bring to a boil. Place the eggs in the top of the double boiler and cover with the lid. Boil the eggs 12-13 minutes. While the eggs steam, place 2 cups of ice in a large bowl and fill it with cold water. After 12 minutes, transfer one egg to the ice water, break the eggshell, and test the egg for doneness. If the egg isn’t cooked through, cook an additional 1-2 minutes. When eggs are cooked, transfer them to the ice water, crack the eggshells, return to the ice water, and let them cool 5 minutes (the water will seep under the shell, making them easier to peel). Peel the eggs and set aside.
For boiled hard-boiled eggs:
- Place eggs in a single layer in the bottom of a large saucepan. Cover the eggs with 1 inch of water and bring the water to a rolling boil. Place the lid on the pan, turn the heat to low, and boil 1 more minute. Turn off the heat and let the eggs sit in the water for 11 minutes. Again, test 1 egg for doneness. Note: If you cook eggs too long, a green rim will appear around the yolk. The eggs would still be edible, but not as tender and pretty. When eggs are cooked, transfer them to the ice water, crack the eggshells, return to the ice water and let the eggs cool 5 minutes (the water will seep under the shell making them easier to peel). Peel the eggs and set aside.
To Assemble the Deviled Eggs
- Cut the cooked eggs in half crosswise and place the yolks in a medium-size bowl. Trim a very thin slice off the bottom of each half of the egg whites so they can sit flat. Set aside.
- To the bowl with the egg yolks, add sour cream, 2/3rds of crisped bacon, 1 tbsp chopped chives, and 2 tbsp cheddar cheese. Salt & pepper to taste. Mix until well combined and fill each egg white with the yolk mixture.
- Top with reserved bacon, chives, cheddar cheese and drizzle with sour cream. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Loaded Deviled Eggs With Bacon Step by Step
Steamed hard-boiled eggs: Place 1-2 cups of water in the bottom of a double boiler, cover, and bring to a boil. Place the eggs in the top of the double boiler and cover with the lid. Boil the eggs 12-13 minutes.
While the eggs steam, place 2 cups of ice in a large bowl and fill it with cold water. After 12 minutes, transfer one egg to the ice water, break the eggshell, and test the egg for doneness. If the egg isn’t cooked through, cook an additional 1-2 minutes.
When eggs are cooked, transfer them to the ice water, crack the eggshells, return to the ice water, and let them cool 5 minutes (the water will seep under the shell, making them easier to peel). Peel the eggs and set aside.
Boiled hard-boiled eggs: Place eggs in a single layer in the bottom of a large saucepan. Cover the eggs with 1 inch of water and bring the water to a rolling boil. Place the lid on the pan, turn the heat to low, and boil 1 more minute.
Turn off the heat and let the eggs sit in the water for 11 minutes. Again, test 1 egg for doneness.
If you cook eggs too long, a green rim will appear around the yolk. The eggs would still be edible, but not as tender and pretty.
Cool the eggs : When eggs are cooked, transfer them to the ice water, crack the eggshells, return to the ice water, and let cool 5 minutes (the water will seep under the shell, making them easier to peel). Peel the eggs and set aside.
Cut the eggs: Cut the cooked eggs in half crosswise and place the yolks in a medium-size bowl. Trim a very thin slice off the bottom of each half of the egg whites so they can sit flat. Set aside.
Make the yolk mixture: To the bowl with the egg yolks, add ¼ cup sour cream, 2/3rds of crisped bacon, 1 tbsp chopped chives, and 2 tbsp cheddar cheese. Salt & pepper to taste. Mix until well combined and fill each egg white with the yolk mixture.
Garnish and serve : Top with reserved bacon, chives, cheddar cheese and drizzle with sour cream. Enjoy!
How to Store
Once the shell is removed from the hard-boiled eggs and they’re prepared with the filling, the storage time decreases. But they can be safely kept in the fridge and enjoyed up to 3 days after preparing. Just be sure to keep them in an airtight container.
For the best quality, I recommend making these loaded deviled eggs no more than a day ahead of time. Prep and keep them in the fridge. If you want to prep them further ahead, I’d recommend hard-boiling the eggs to speed things up. Then you can make the filling, and finish the prep the night before.
As tempting as it may be to freeze deviled eggs, I don’t recommend it. The texture will change, making the eggs less appetizing.
Serving Suggestions
These flavorful deviled eggs make a great appetizer! Lay them out on the holiday app table, or serve them up as a finger food for your holiday party. Keep an eye on them, and put extras in the fridge ASAP to make sure they last as long as possible.
They also make a good side dish to serve along with brown sugar ham or glazed pineapple ham , and your favorite veggie side dishes.
more holiday recipes
Sauteed Brussels Sprouts Recipe with Pears, Blue Cheese, and Walnuts
Savory Mashed Sweet Potatoes
Honey Glazed Carrots (Ginger Carrots)
Instant Pot Potato Salad with Dill Pickles
Loaded Deviled Eggs with Bacon
Ingredients
- 6 large eggs
- ¼ cup sour cream
- 3 strips bacon cooked crisp & crumbled, or use bacon crumbles
- 2 tbsp chopped chives divided
- ¼ cup shredded cheddar cheese divided
- kosher salt
- freshly ground black pepper
Instructions
For steamed hard-boiled eggs (my preferred method):
- Place 1-2 cups water in the bottom of a double boiler, cover, and bring to a boil. Place the eggs in the top of the double boiler and cover with the lid. Boil the eggs 12-13 minutes. While the eggs steam, place 2 cups of ice in a large bowl and fill it with cold water. After 12 minutes, transfer one egg to the ice water, break the eggshell, and test the egg for doneness. If the egg isn’t cooked through, cook an additional 1-2 minutes. When eggs are cooked, transfer them to the ice water, crack the eggshells, return to the ice water, and let them cool 5 minutes (the water will seep under the shell, making them easier to peel). Peel the eggs and set aside.
For boiled hard-boiled eggs:
- Place eggs in a single layer in the bottom of a large saucepan. Cover the eggs with 1 inch of water and bring the water to a rolling boil. Place the lid on the pan, turn the heat to low, and boil 1 more minute. Turn off the heat and let the eggs sit in the water for 11 minutes. Again, test 1 egg for doneness. Note: If you cook eggs too long, a green rim will appear around the yolk. The eggs would still be edible, but not as tender and pretty. When eggs are cooked, transfer them to the ice water, crack the eggshells, return to the ice water and let the eggs cool 5 minutes (the water will seep under the shell making them easier to peel). Peel the eggs and set aside.
To Assemble the Deviled Eggs
- Cut the cooked eggs in half crosswise and place the yolks in a medium-size bowl. Trim a very thin slice off the bottom of each half of the egg whites so they can sit flat. Set aside.
- To the bowl with the egg yolks, add sour cream, 2/3rds of crisped bacon, 1 tbsp chopped chives, and 2 tbsp cheddar cheese. Salt & pepper to taste. Mix until well combined and fill each egg white with the yolk mixture.
- Top with reserved bacon, chives, cheddar cheese and drizzle with sour cream. Enjoy!
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
