Loaded Baked Potato Deviled Eggs

By Katherine Keenan

May 02 2022


Loaded Baked Potato Deviled Eggs

Photo Credit : Katherine Keenan


12 eggs

¼ cup chopped chives, plus more for garnish

¹⁄3 cup sour cream

½ cup grated cheddar

1 jalapeño, stem and seeds removed

1 teaspoon mustard

1 teaspoon salt

12 potato chips, for garnish


Begin by bringing a large pot of water to a boil. Gently lower the eggs into the water and cook for 10 minutes. Then transfer the eggs into a large bowl of ice water to stop the cooking process. (Cooking the eggs this way makes them much easier to peel.) When completely cooled, peel and slice the eggs lengthwise and separate the yolks from the whites. In a food processor, combine the yolks with all ingredients except for garnishes, and process until smooth. Scoop or pipe the filling into the egg whites and top with garnishes.