Make bacon ranch deviled eggs for the ultimate appetizer. This classic recipe has a twist, adding ranch seasoning to the filling and topping it with bacon.
Prep Time15 minutesmins
Chilling Time2 hourshrs
Total Time2 hourshrs15 minutesmins
Servings: 12
Ingredients
6hard-boiled eggspeeled
4slicesbaconcooked
1/3cupmayonnaise
1/2teaspoondry mustard powder
1/8teaspoongarlic powder
1/2tablespoondry ranch seasoning powder
paprika to taste for garnishoptional
Instructions
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.
6 hard-boiled eggs
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.
4 slices bacon
Serve the eggs cold, garnished with the bacon pieces and a generous sprinkle of paprika.
paprika to taste for garnish
Notes
Don't overcook the eggs or the yolks will get greenish.Cool the eggs in a bowl with ice water to make peeling easier.Use food processor to avoid 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 plate keeps the eggs straight and makes them easier to store.