Belle’s Loaded Deviled Eggs

Belle’s Loaded Deviled Eggs

Easter is fastly approaching and I’m beginning to think about all the leftover eggs we will all have from all of the Easter Egg Hunters. I love to use the leftover eggs for my famous “Belle’s Loaded Deviled Eggs”. 

These are sure to be a crowd-pleaser and with the eggs already boiled this cuts the prep time down to 10 minutes. These eggs can be stored for up to 3 days in an airtight container in the refrigerator. I love to top mine with paprika…I mean I don’t even consider them deviled eggs unless they have paprika on them. What about you?


Belle's Loaded Deviled Eggs

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Southern
Servings: 6


  • 6 Eggs
  • 1/4 Cup Mrs. Renfro's Nacho Cheese Sauce optional
  • 1/4 Cup Bacon Bits
  • 1/4 Cup Chopped Green Onions
  • 1 Tbsp Chives
  • 1 Tbsp Mayonnaise
  • 2 tsp Mustard
  • Splash of Hot Sauce
  • Salt and Pepper to taste
  • 1/2 tsp Parpika


  • Boil 6 eggs and peel. Slice the hard-boiled eggs in half and remove the yolks and reserve into a small bowl.
  • Prepare your filling: Mash the yolks thoroughly with a fork, then add cheese dip, mayonnaise, mustard, hot sauce, salt and pepper, and 1/2 of the green onions and 1/2 of the bacon until completely combined.
  • Use either a sandwich Ziploc bag or small ice cream scooper and fill the egg whites with the yolk mixture.
  • Top each of the deviled eggs with the leftover bacon and greens onions if desire, and sprinkle with paprika and chives. then serve while they’re nice and fresh!
  • Place leftovers in an airtight container for up to 3 days.
Belle Omniley
Belle Omniley

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