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Loaded Bacon Ranch Deviled Eggs

Creamy deviled eggs with bacon ranch filling topped with crispy bacon bits

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These deviled eggs get a fun, flavorful twist with crispy bacon and tangy ranch. The key to a luxuriously smooth filling is pressing the yolks through a fine-mesh sieve. Perfect for potlucks or a treat-yourself snack.

Ingredients

Scale
  • 12 large eggs
  • 6 slices thick-cut bacon, cooked until crisp and finely chopped
  • 1/3 cup mayonnaise
  • 2 tablespoons sour cream
  • 2 tablespoons prepared ranch dressing
  • 1 tablespoon fresh chives, minced, plus more for garnish
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • Smoked paprika or extra chopped chives, for garnish

Instructions

  1. Place eggs in a single layer in a saucepan. Cover with cold water by about 1 inch. Bring to a rolling boil over high heat.
  2. Once boiling, immediately cover the pot and remove from heat. Let sit, covered, for 12 minutes.
  3. Transfer eggs to an ice water bath to cool completely, then peel.
  4. Slice each egg in half lengthwise. Gently remove yolks and place in a bowl. Arrange whites on a serving platter.
  5. Press cooked yolks through a fine-mesh sieve into a clean bowl to create a fine, smooth base.
  6. To the sieved yolks, add mayonnaise, sour cream, ranch dressing, Dijon mustard, garlic powder, and onion powder. Mash and stir until completely smooth and creamy.
  7. Season with salt and pepper to taste. Fold in about two-thirds of the chopped bacon and all of the minced chives.
  8. Spoon or pipe the filling into the egg white cups.
  9. Garnish each egg half with remaining bacon, a sprinkle of fresh chives, and a light dusting of smoked paprika.

Notes

For best results, do not overcook the eggs. The sieve step is crucial for a silky filling. Assemble close to serving time to keep bacon crisp. Components can be prepared a day ahead and stored separately.

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