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Loaded Deviled Eggs

Why limit yourself to one topping when these loaded deviled eggs have it all—relish, chives, cheese, and dill.

Serves 12
Ready in 27 mins
Prep time 15 mins
Cooking time 12 mins
136 calories per serving


> 12 large eggs
> 1/4 cup sour cream
> 1/4 cup mayonnaise
> 1 tbsp Dijon mustard
> 2 tbsp sweet pickle relish
> 1/3 cup finely shredded Cheddar cheese, plus more to garnish
> 1 tbsp finely chopped chives, plus more to ganish
> 1 tbsp finely chopped dill, plus more to garnish


Place the eggs in a large pot and add enough cold water to cover by 2 inches. Heat to a boil on high. Cover and remove from heat. Let stand 12 min. Drain and rinse with cold water until cool.
Peel eggs and cut in half crosswise. Remove yolks and place in medium bowl. Arrange whites on platter.
To bowl, add the sour cream, mayonnaise, and Dijon mustard. Mash yolks with a fork and mix until smooth. Stir in pickle relish, cheese, chives, and dill. Season with salt to taste.
Transfer mixture to resealable gallon-size bag. With kitchen shears, snip off corner of bag. Pipe mixture into cavities of egg whites. Garnish with more cheese, chives, and dill.

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