Bacon Ranch Deviled Eggs
These Bacon Ranch Deviled Eggs are a fun twist on the classic appetizer, with creamy ranch-flavored filling, crispy bacon, and a touch of smoky paprika. They’re easy to make, crowd-pleasing, and perfect for parties, holidays, or a high-protein snack.
Ingredients
- 12 large eggs
- ice and water for the ice bath after boiling
- 1/3 cup mayonnaise such as Duke’s, Hellmann’s, or your favorite brand
- 3 tablespoons sour cream or plain Greek yogurt Greek yogurt makes them a bit lighter and tangier
- 2-3 tablespoons dry ranch seasoning mix such as Hidden Valley; start with 2 tablespoons and add more to taste
- 1 teaspoon yellow mustard or Dijon for a sharper flavor
- 1-2 teaspoons apple cider vinegar or lemon juice to brighten the filling
- 1/8-1/4 teaspoon garlic powder optional, for extra savory flavor
- kosher salt to taste; ranch seasoning is salty, so add sparingly
- freshly ground black pepper to taste
- 4-6 slices bacon cooked crisp and finely crumbled
- 2 tablespoons fresh chives or green onions finely chopped, plus more for garnish if desired
- smoked paprika or regular paprika for garnish
- red pepper flakes or hot sauce optional, a pinch or tiny splash if you like heat
Instructions
- Place the eggs in a single layer in a large saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 10–12 minutes (10 minutes for slightly softer centers, 12 minutes for fully firm yolks).12 large eggs
- While the eggs sit, fill a large bowl with ice and water. When the time is up, transfer the eggs with a slotted spoon directly into the ice bath. Let them cool for at least 10 minutes to stop the cooking and make them easier to peel.12 large eggs, ice and water
- Gently tap each egg on the counter to crack the shell, then roll it lightly under your palm. Peel under cool running water if needed. Set peeled eggs aside. Don’t worry if a few are not perfect.12 large eggs
- Pat the peeled eggs dry with a clean towel. Slice each egg in half lengthwise with a sharp knife. Carefully pop the yolks into a medium bowl and place the egg white halves on a serving platter or deviled egg tray.12 large eggs
- Use a fork to mash the yolks until very fine. For extra-smooth texture, push the yolks through a fine mesh strainer with the back of a spoon.
- To the mashed yolks, add the mayonnaise, sour cream or Greek yogurt, ranch seasoning, mustard, and vinegar or lemon juice. Mix until creamy and smooth. Add the garlic powder if using. If the mixture is too thick, stir in a teaspoon of water or more sour cream until it’s easy to pipe or spoon.1/3 cup mayonnaise, 3 tablespoons sour cream or plain Greek yogurt, 2-3 tablespoons dry ranch seasoning mix, 1 teaspoon yellow mustard, 1-2 teaspoons apple cider vinegar or lemon juice, 1/8-1/4 teaspoon garlic powder
- Taste the filling and add freshly ground black pepper and just a pinch of kosher salt if needed. Remember that the ranch seasoning and bacon both add salt, so season lightly. If you want more ranch flavor, sprinkle in a bit more ranch seasoning.2-3 tablespoons dry ranch seasoning mix, kosher salt, freshly ground black pepper
- Reserve a small amount of crumbled bacon and chopped chives for garnish. Fold the remaining bacon and chives into the yolk mixture so every bite has bacon ranch flavor. Add a pinch of red pepper flakes or a tiny splash of hot sauce if you’d like some heat.4-6 slices bacon, 2 tablespoons fresh chives or green onions, red pepper flakes or hot sauce
- Spoon or pipe the filling evenly into the egg white halves. For a fancier presentation, transfer the filling to a piping bag or zip-top bag with a corner snipped off and pipe it into each egg white.
- Top each deviled egg with the reserved bacon and a sprinkle of chives. Dust lightly with smoked paprika or regular paprika. Chill in the refrigerator for at least 30 minutes so the flavors meld and the filling sets.4-6 slices bacon, 2 tablespoons fresh chives or green onions, smoked paprika or regular paprika
- Arrange the bacon ranch deviled eggs on a platter or deviled egg tray. Serve cold or slightly cool. If transporting, pack them snugly or use a deviled egg carrier so they don’t tip over.
Notes
Older eggs (about a week old) peel more easily than very fresh eggs. Don’t skip the vinegar or lemon juice—it brightens the flavors and keeps the filling from tasting flat. For extra creamy filling, use a mini food processor and pulse just until smooth. Since ranch seasoning and bacon are both salty, add extra salt only at the end and taste as you go. Store deviled eggs in an airtight container in the refrigerator and enjoy within 2 days. Leftovers can be chopped and turned into a bacon ranch egg salad for sandwiches.
Nutrition
Calories: 80kcal
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