Labor Day weekend might be looking a little different for all of us this year, but that doesn’t mean you still can’t have that BBQ for yourself. Go ahead and make a small batch of your favorite appetizers because we all have to make the best of it during these crazy times, and what better way to do that than with food? These Loaded Baked Potato Deviled Eggs are a great option because you can make a lot or a just a few without much effort at all. Trust me, when it comes to deviled eggs, you’ll want to make a lot. They’re as if a loaded baked potato and a classic deviled egg came together to form the perfect marriage, because they did and they’re amazing. Give them a try this weekend and let me know what you think below!
Bring a large pot of cold water to a boil and then slowly lower in the eggs one at a time. Bring back to a simmer and cook until for 7 minutes. Turn off the heat, place the lid on and let sit for 10 minutes. Then transfer the eggs into an ice bath and let sit until cooled through. Crack each egg a bit and peel under water.
**Tip: Dropping the eggs in an ice bath immediately stops the cooking process, making sure they don’t overcook, and it also helps cool them down so you can peel them faster!**
Slice the eggs in half and then gently remove the yolks and place them into a large bowl. Arrange the whites on a baking sheet lined with parchment; that’ll prevent them from slipping and sliding all over the place.
Add the butter, sour cream, granulated garlic, granulated onion, paprika and a pinch of salt and pepper. Mash with a fork until you get it as smooth as possible.
**Tip: If you like super smooth deviled egg filling, you can combine it all in a food processor and zip it until it is smooth and creamy. Since we’re adding in some chunky mix-ins next, I just do this with a fork.**
Finely chop half of the bacon and add it to the bowl with the yolks. Cut the rest in larger chunks and set aside for garnish. Add half of the scallions and cheese to yolks as well and stir until well combined.
Transfer the mixture to a piping bag, fitted with a star or plain decorating tip, and pipe the mixture into the egg whites.
**Tip: If you don’t have a piping bag with decorator tips, you can transfer the mixture into a large food storage bag and just snip off one of the corners and use that, or you can simply spoon the mixture into the eggs.**
Top each with the remaining bacon, cheese, scallions and small pieces of potato chips. Sprinkle with a bit of coarse black pepper before serving.
**Note: If you want to make these eggs ahead of time, I would do everything as written but save the chips for right before serving as they’ll get soggy in the fridge. Then just insert the chips before you plan on eating them.**
The potato chips might seem a bit weird, but that’s where the potato part comes in for these loaded baked potato deviled eggs. And because I like a super crunch, I use kettle chips for it. Any flavor would do, I used jalapeño for an added kick.
**Note: Try looking for the smaller or broken bits of chips at the bottom of the bag. They’ll fit better on top of the eggs. If the chips are too large, just crush them slightly.**
If you’re looking for that perfect little appetizer or snack, these are it! Especially if you’re a deviled egg fan! I often say with my mash-ups that they taste *just* like the original dish tastes like, but this time I really do mean it. These eggs really do taste like baked potatoes and they’re very addicting. Have a great weekend my friends, and stay safe out there!
Loaded Baked Potato Deviled Eggs
Ingredients
- 8 large eggs
- 2 tablespoons unsalted butter softened
- 1/3 cup sour cream
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon granulated onion
- 1/8 teaspoon paprika
- Kosher salt and coarse black pepper
- 4 strips crispy bacon
- 2 tablespoons sliced scallions or chives
- 1/2 cup shredded cheddar cheese
- 1/2 cup potato chips slightly crushed
Instructions
- Bring a large pot of cold water to a boil and then slowly lower in the eggs one at a time. Bring back to a simmer and cook until for 7 minutes. Turn off the heat, place the lid on and let sit for 10 minutes. Then transfer the eggs into an ice bath and let sit until cooled through. Crack each egg a bit and peel under water.
- Slice the eggs in half and then gently remove the yolks into a large bowl. Add the butter, sour cream, granulated garlic, granulated onion, paprika and a pinch of salt and pepper. Mash with a fork until you get it as smooth as possible.
- Finely chop half of the bacon and add it to the bowl with the yolks. Cut the rest in larger chunks and set aside for garnish. Add half of the scallions and cheese to yolks as well and stir until well combined. Transfer the mixture to a piping bag, fitted with a star tip, and pipe the mixture into the egg whites.
- Top each with bacon, cheese, scallions and small pieces of potato chips. Sprinkle with a bit of coarse black pepper. Serve immediately and enjoy!
These look delicious! I may make them with my favorite Jalapeno Kettle chips 🙂 Thanks!
I’m not particularly a deviled egg person, but this makes me want to be!