Make bacon ranch deviled eggs for the ultimate party appetizer. This classic recipe has a twist, adding ranch seasoning to the creamy filling and topping it with crunchy bacon for a recipe that will become a family favorite!
Deviled eggs are one of the best finger foods. They are perfect for a snack or for taking to a potluck or cookout. This flavorful deviled egg recipe is sure to be a hit at your next gathering!
For exact amounts needed see the recipe card below
Eggs – Older eggs from the grocery store are best because they peel easily after hard boiling. If you have farm-fresh eggs try cooking them in an Instant Pot to make the peeling as simple as possible.
Bacon – Crispy bacon is used to garnish this appetizer. I like to make my bacon in the air fryer.
Mayonnaise – The mayo adds creaminess to the filling so it is easy to pipe into the egg whites.
Seasoning – Dry mustard powder, garlic powder, and ranch seasoning flavor the egg yolk filling.
How to Make
1. Make Hard-boiled Eggs
What is the best way to make perfect hard-boiled eggs for deviled eggs? The answer depends! My preference when cooking a lot of eggs is to either make Instant Pot hard-boiled eggs or boil them in a pot on the stove.
But you can also make air fryer hard-boiled eggs, bake them in the oven, or even use an egg cooker. You decide what cooking method works best for you.
No matter how you make them for easy peeling it is crucial to cool them quickly in an ice bath. Leave them in at least 10 minutes, preferably 15 minutes.
2. Peel Hard-boiled Eggs
Ideally, you want the peel to just fall right off the eggs so that the egg whites are pristine and smooth. But of course, that doesn’t always happen!
Tap the egg on the counter and start peeling. If the shell isn’t coming off easily roll the egg on the counter to generate more cracks. Then put the egg in a bowl of cold water for a minute or two to loosen the shell. If the process isn’t going well then peeling the egg while it is under the water can help.
3. Make Filling
Once the eggs are peeled slice them in half lengthwise. Take out the cooked yolks and place them in a medium bowl.
When piping the filling back into the egg whites the biggest issue is lumps, which can get stuck in the piping tip. The easiest way to avoid this is to use a food processor to mix the filling.
Combine the mayonnaise, mustard powder, garlic powder, and ranch seasoning with the egg yolks. Use a fork or a food processor to mix everything together, until it is creamy.
4. Pipe Filling
Put the egg yolk mixture into a piping bag with a star tip or a zippered bag. If using a bag just cut one corner off and squeeze the filling through that.
Gently fill each egg half with about 2 tablespoons of the egg mixture. Do not add the bacon until you serve the ranch deviled eggs.
Refrigerate the eggs for about 2 hours so the flavors can blend. The ranch flavor can be overwhelming if you serve these without refrigerating.
Break the bacon into small pieces. Right before serving either sprinkle it on top or stick a larger bacon piece into the filling. Add a sprinkle of paprika on top if desired.
How to Store
These ranch deviled eggs with bacon can be stored in an airtight container in a refrigerator for up to 3 days. They are best the same day they are made.
It is not recommended to freeze them. You can freeze the yolk filling but not the egg whites.
Tips for Transporting
Put balls of plastic wrap around eggs to hold them in place. Don’t add the bacon until time to serve or it will soften. You can also buy containers for holding deviled eggs, which are great if you make them frequently.
- You can use prepared yellow mustard, spicy mustard, or Dijon mustard in place of the dry mustard powder.
- If you don’t like mayo then try using ranch dressing, yogurt, hummus or avocado instead.
Tips for Making the Best Deviled Eggs
Be sure to check out the step by step instructions
- Don’t overcook the eggs or the yolks will get greenish.
- Use an ice water bath to cool the eggs after cooking.
- A food processor can help eliminate lumpy filling.
- Use a pastry bag with a star tip for filling. If you don’t have a pastry bag use a zippered bag and cut off one of the corners.
- Add the bacon right before serving so it stays crispy.
- If you make deviled eggs frequently then a deviled egg container makes it easier to store and transport them.
I recommended chilling them to allow the ranch mix to develop the best flavor.
Some ranch seasoning has a lot of salt. If you find that your bacon ranch deviled eggs are very salty then look for a low sodium version of the ranch seasoning.
You can make the deviled eggs 1-2 days in advance of when you plan to serve them, as long as you leave the bacon off. Store them in the refrigerator in an airtight container.
You can make the bacon ranch yolk filling ahead of time and freeze it. I wouldn’t recommend freezing the egg whites.
If you don’t have a piping bag you can use a plastic bag with a hole cut in the corner to squeeze out the bacon ranch yolk filling. You can also use a spoon to spoon in the filling. It won’t look quite as fancy but it will still taste delicious.
Ranch Deviled Eggs with Bacon Recipe
- 6 hard-boiled eggs peeled
- 4 slices bacon cooked
- 1/3 cup mayonnaise
- 1/2 teaspoon dry mustard powder
- 1/8 teaspoon garlic powder
- 1/2 tablespoon dry ranch seasoning powder
- paprika to taste for garnish optional
- Cook the eggs the way you prefer to make hard-boiled eggs. I like to use either the stovetop method or Instant Pot for hard boiling eggs for this recipe.
- Cool the eggs in an ice bath for 10-15 minutes. Then peel them.
- Slice your eggs lengthwise down the center.
- Remove yolks and set them aside in a medium-size bowl.
- Rinse the egg white halves to remove any yolk residue.
- With a fork, break the yolks up until they are a crumbly consistency. Or place them in a food processor for mixing the egg filling.
- Add the mayonnaise, dry mustard powder, garlic powder, and ranch seasoning to your crumbled egg yolks and mix very well until it’s a creamy texture.
- Load the mixture into a piping bag and gently fill each egg half with about 2 tablespoons of the blended yolk mixture.
- Chill covered in your refrigerator for about 2 hours before serving.
- Break your bacon into bacon bits. Do not add the bacon to the eggs until right before serving or it will lose crispness.
- Serve the eggs cold, garnished with the bacon pieces and a generous sprinkle of paprika.
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Nutrition facts are estimates.