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Party Bacon Ranch Deviled Eggs

Party Bacon Ranch Deviled Eggs with crispy bacon and fresh chive garnish
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A fun twist on classic deviled eggs, loaded with crispy bacon and cool ranch seasoning. These are the perfect make-ahead appetizer for any gathering and are always the first to disappear from the platter.

Ingredients

Scale
  • 12 large eggs
  • 6 slices thick-cut bacon, cooked until crispy and crumbled
  • 1/3 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 1/2 tablespoons ranch seasoning mix
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice or white vinegar
  • Salt and black pepper to taste
  • For garnish: extra bacon crumbles, chives or dill, paprika

Instructions

  1. Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch. Bring to a full boil, then cover and remove from heat. Let stand for 12 minutes.
  2. Transfer eggs to an ice bath to cool completely. Once cool, peel each egg.
  3. Slice each egg in half lengthwise. Gently remove yolks and place in a mixing bowl. Arrange egg white halves on a serving platter.
  4. To the yolks, add mayonnaise, sour cream, ranch seasoning, Dijon mustard, and lemon juice. Mash and stir until completely smooth.
  5. Fold about two-thirds of the crumbled bacon into the yolk mixture. Taste and season with salt and pepper if needed.
  6. Spoon or pipe the filling into the egg white halves. Garnish with remaining bacon, chives or dill, and a light dusting of paprika.

Notes

For best results, use an ice bath to cool eggs for easy peeling. You can boil and peel eggs up to 2 days ahead. For a homemade ranch seasoning, mix 2 tsp dried parsley, 1.5 tsp garlic powder, 1 tsp onion powder, 0.5 tsp dried dill, 0.5 tsp salt, and 0.25 tsp black pepper.

Nutrition

Find it online: https://www.stacksipsnack.com/party-bacon-ranch-deviled-eggs/