
Loaded Deviled Egg Bites
By Micah Morton

Yields:
4 - 6 serving(s)
Prep Time:
15 mins
Total Time:
30 mins
Cal/Serv:
214
Back-to-school season brings a flurry of activity, from group projects and sporting events to PTA meetings and playdates. We say, punctuate those moments with a nutritious, delicious snack that’s a crowd-pleaser for kids and grown-ups alike. These Loaded Deviled Egg Bites take the flavors you love from your favorite baked-potato side and make them shine atop a plump, tasty Eggland’s Best Egg. We like these bites because they go beyond your standard deviled egg presentation without adding any unnecessary fussiness: Just cut thick wedges out of each egg to create a sandwich-like container for our creamy yolk filling and tasty toppings.
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Ingredients
- 8
- 3/4 tsp.
seasoned salt
- 1 Tbsp.
mayonnaise
Kosher salt, to taste
Freshly ground black pepper, to taste
- 3
potato chips, broken in half
- 1/4 cup
shredded cheddar cheese
- 2 Tbsp.
sour cream
- 2 Tbsp.
chopped cooked bacon
- 1 Tbsp.
chopped chives
Directions
- Step 1Bring a large pot of water to a boil over high heat. Gently drop the eggs in and cook until hard-boiled, 9 to 10 minutes. Using a slotted spoon, transfer cooked eggs to an ice bath and let cool before peeling.
- Step 2Using a paring knife, cut a lengthwise V-shaped wedge out of 6 of the hard-boiled eggs. Sprinkle the cut eggs with the seasoned salt.
- Step 3Separate the yolks from the whites of the wedges and transfer to a small bowl (discarding the whites). Slice the two remaining whole eggs in half, discard the egg whites, and add the yolks to the bowl. Mash the yolks, then whisk in the mayonnaise and season with salt and pepper to taste.
- Step 4Carefully spoon yolk filling into each of the cut, seasoned eggs. Garnish with cheese, sour cream, bacon, and chives. Stick a potato-chip half into the yolk mixture in each egg and serve.
TIP: Save time on this kid-friendly snack with Eggland’s Best Hard-Cooked Peeled Eggs. No need to boil them—just cut, fill, and serve.
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