Ingredients:
- 6 large eggs
- 3 slices bacon, cooked crispy and crumbled
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle relish
- 1/4 cup sharp cheddar cheese, shredded
- Salt and pepper, to taste
- Paprika, for garnish
- Fresh chives or parsley, for garnish
Directions:
- Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat to low and let the eggs simmer for 10 minutes.
- Remove the eggs from the saucepan and transfer them to a bowl of ice water to cool.
- Once the eggs are cool, carefully peel them and cut them in half lengthwise. Remove the yolks and place them in a separate bowl.
- Mash the egg yolks with a fork until they are smooth and creamy.
- Add the mayonnaise, Dijon mustard, pickle relish, shredded cheddar cheese, and crumbled bacon to the mashed egg yolks. Mix until well combined.
- Season the filling with salt and pepper to taste.
- Spoon the filling into the hollowed-out egg white halves, dividing it evenly among them.
- Sprinkle the loaded deviled eggs with paprika for a pop of color and flavor.
- Garnish each egg with fresh chives or parsley for a finishing touch.
- Serve the Loaded Deviled Eggs immediately, or refrigerate them until ready to serve.
Kitchen Equipment Needed
To make these flavorful Loaded Deviled Eggs, you’ll need:
- Saucepan
- Mixing bowls
- Fork
- Serving platter or egg tray
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