Bacon Ranch Deviled Eggs (Printer-Friendly)

Crispy bacon and ranch dressing create savory stuffed eggs for any celebration or casual brunch.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise
03 - 2 teaspoons ranch dressing
04 - 1 teaspoon Dijon mustard
05 - 1 tablespoon fresh chives, finely chopped
06 - 2 slices bacon, cooked crisp and finely crumbled
07 - 1/8 teaspoon garlic powder
08 - Salt, to taste
09 - Freshly ground black pepper, to taste

→ Garnish

10 - 1 slice bacon, cooked crisp and crumbled
11 - 1 tablespoon fresh chives, finely chopped
12 - Paprika, for dusting (optional)

# Direction Steps:

01 - Arrange eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Cover, remove from heat, and let stand for 10 to 12 minutes.
02 - Transfer eggs to an ice bath and allow to cool for 5 minutes. Peel eggs under cold running water.
03 - Slice eggs lengthwise. Remove yolks and place yolks in a mixing bowl. Set egg whites on a serving platter.
04 - Mash yolks with a fork until smooth. Add mayonnaise, ranch dressing, Dijon mustard, chives, crumbled bacon, garlic powder, salt, and pepper. Mix thoroughly until creamy.
05 - Spoon or pipe the mixture back into the egg white halves.
06 - Top each filled egg with crumbled bacon, chopped chives, and a light dusting of paprika as desired.
07 - Serve chilled for optimal flavor and presentation.

# Expert Advice:

01 -
  • No one expects classic deviled eggs to have ranch and bacon, so it’s always a crowd-pleaser surprise.
  • I keep coming back because they’re ridiculously easy, but feel party-worthy every single time.
02 -
  • Rushing the peeling step nearly always leads to torn whites, so patience pays off.
  • Mixing the filling while yolks are still warm makes it extra smooth and helps flavors bloom.
03 -
  • Let egg yolks cool so the filling doesn’t turn watery.
  • For vibrant chives and flavor, chop them right before mixing.
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