Description
Hey friend! If classic deviled eggs are comfort food royalty, these Bacon Ranch Deviled Eggs are the life of the party. Creamy yolks meet tangy ranch, then get crowned with crispy bacon for a bite that’s rich, savory, and totally irresistible. They’re easy to make, perfect for gatherings, and just as dangerous to keep in your fridge alone. Let’s get to it!
Ingredients
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6 large eggs
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2 tbsp mayonnaise
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1 tbsp ranch dressing (or 1 tsp ranch seasoning + 1 tsp milk or mayo)
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1 tsp Dijon mustard (optional, but recommended)
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Salt, to taste
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Black pepper, to taste
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2 slices bacon, cooked until crispy and crumbled
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Optional garnish: chopped chives, dill, or smoked paprika
Instructions
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Hard-boil the eggs
Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, cover, turn off heat, and let sit for 10 minutes. Transfer to an ice bath for 15 minutes. -
Peel and halve
Peel eggs and slice lengthwise. Remove yolks and place them in a bowl. -
Make the filling
Mash yolks with mayonnaise, ranch dressing, Dijon (if using), salt, and pepper until smooth and creamy. -
Fill the eggs
Spoon or pipe the filling back into the egg whites. -
Top and serve
Sprinkle generously with crumbled bacon and add optional garnishes. Chill until ready to serve.
Notes
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Use slightly older eggs for easier peeling.
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Taste the filling before filling—bacon and ranch add salt, so adjust carefully.
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Pipe for presentation: A zip-top bag with the corner snipped works perfectly.
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Add bacon last if prepping ahead, so it stays crispy.
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Smoked paprika > regular paprika if you want extra depth.