Loaded Deviled Eggs - Iowa Girl Eats (2024)

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I’m holding myself back from serving you a dozen dad yolks about these egg-cellent and sinfully-delicious Loaded Deviled Eggs, but since I don’t want to whisk losing you, I’ll crack up privately.

Egg-nore me.

Ohhkayy that was too much fun, I need to get out more. Anyway, I’ve got the most DELICIOUS appetizer recipe that is going to fly off the platter at your next BBQ or get together – Loaded Deviled Eggs. This easy deviled egg recipe is packed with mouthwatering flavors and textures – they are SO addicting!

Loaded Deviled Eggs

Deviled Eggs are hard boiled eggs that have had the yolks popped out and mixed with mayonnaise, mustard, vinegar, and seasonings before being dolloped back into the hollowed out egg halves. They are one of life’s truly simple pleasures…that I made even better by LOADING them with goodies. You know what we call that? An upgrade!

What’s Inside

• Mayonnaise + yellow mustard + distilled vinegar: I kept these classic deviled egg ingredients which add creaminess and a wonderful tang to the filling.
• Pickled jalapenos: minced pickled jalapenos in the filling, plus a slice on top, add a tangy, spicy crunch to each bite. I never knew deviled eggs needed spice and pickling tang until I tried it. YUM. If you’re sensitive to spice, I recommend these “tamed” pickled jalapenos.
• Smoked paprika: Confession: these Loaded Deviled Eggs actually started out as Smoked Loaded Deviled Eggs (I smoked whole peeled hardboiled eggs before slicing and filling them.) Delicious but kind of fussy which is the opposite of what deviled eggs should be. I kept the craveable smoky flavor by adding smoked paprika to the filling instead.
• Crumbled bacon: can you really call anything loaded if it doesn’t contain bacon? Not in this case! See below for my method for achieving finely crumbled bacon that flavors each bite of these babies.
• Steak seasoning: my favorite way to eat plain sliced hard boiled eggs is with a sprinkling of steak seasoning, so I included a big pinch of it in my Loaded Deviled Egg filling.
• Chives: chopped fresh chives add a pop of color and freshness to these loaded eggs. You could sub in green onions if you please!

I am so looking forward to summer get togethers and BBQs – this year more than ever for obvious reasons – and a big platter of Loaded Deviled Eggs is the perfect thing to bring or serve your friends and family. I took a platter to my Dad’s family birthday party last weekend and they were so fun and easy to eat with a cold drink on the patio. Creamy, crunchy, savory, smoky, and a touch spicy, they are truly hard to beat!

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Step 1: Make the Hard Boiled Eggs

Start by adding 12 eggs to a large pot then cover the tops of the eggs by 1″ with cold water. Place over high heat then bring to a boil. Once the water starts to boil, take the pot off the heat, place a lid on top, then let the eggs sit for exactly 14 minutes.

After 14 minutes, scoop the eggs into a bowl filled with ice and water then let them cool for 15 to 20 minutes.

Last step is to peel the eggs then slice in half. Woot! Perfect every time!

Step 2: Make the Deviled Egg Filling

Pop the egg yolks into a bowl then add mayonnaise, minced pickled jalapenos, distilled vinegar, yellow mustard, smoked paprika, and a big pinch of steak seasoningthen use a fork to mash until smooth.

Tip:if you’re sensitive to spice, I recommend using Mezzetta Sliced Tamed Jalapenos which are jalapenos developed to have less of a stinging bite.

Also, here’s the steak seasoning I use – it’s a dead ringer for the seasoning blend we used to purchase from a butcher near my in-law’s house outside of DC and use on EVERYTHING. You could also use my homemade steak seasoning recipe or Montreal Steak Seasoning. Salt and pepper will do in a pinch.

Step 3: Fill then Garnish the Deviled Eggs

Scoop the filling into a gallon size Ziplock bag then snip off the corner and fill the center of each egg.

Top each egg with a sprinkling of steak seasoning and smoked paprika, followed by crumbled bacon and a pickled jalapeno slice.

Here’s my favorite way to get finely crumbled bacon: roughly chop bacon slices then add to a food processor. Process for a few seconds, or until the bacon is finely chopped, then add to a cold skillet and brown over low heat. Homemade bacon bits but better!

Lastly, sprinkle freshly chopped chives on top for a pop of color and freshness then you are set my friend! You can serve these Loaded Deviled Eggs immediately, or cover and chill for several hours before eating. Whenever you devour, I hope you love this easy yet devilishly-delicious appetizer – enjoy!

More Irresistible Appetizers

• Herb and Garlic Marinated Olives
• Caprese Skewers
• Pickle Wrap Dip
• Copycat Trader Joe’s Everything But the Bagel Dip
• Restaurant Style Salsa

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