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.
1/2teaspoondry mustard powder
1/2tablespoondry ranch seasoning powder
paprika to taste for garnishoptional
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.
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.