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Home » Appetizers » Bacon Ranch Deviled Eggs

Bacon Ranch Deviled Eggs

By Valerie · April 8, 2017 · Updated May 23, 2020 7 Comments

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Simple ingredients combine to create this fun twist on classic deviled eggs. These Bacon Ranch Deviled Eggs will make a tasty addition to your appetizer menu any time of year.

Bacon Ranch Deviled Eggs on a silver deviled egg platter.

Sometimes you just need to mix things up a little. Don’t you think? Once I tried the Bacon Horseradish Deviled Eggs I found over at my friend Amy’s site, I’ve been a changed woman.

There are endless ways to stuff an egg and I just can’t get myself to make the old classic deviled eggs we all grew up on anymore. No doubt, they are delicious, but bacon you guys. Bacon!

As I sat dreaming about deviled eggs one day last week (weird, I know) I realized that where there is bacon, there should be Ranch and that was the moment these Bacon Ranch Deviled Eggs were born.

A close up shot of a Bacon Ranch Deviled Egg topped with chives and bacon.

The filling is a super simple mixture of egg yolks smashed together with some bottled Ranch dressing, a touch of mayonnaise, a little yellow mustard, a pinch of salt, and some freshly ground black pepper. I topped them with crisp, crumbled bacon and chopped fresh chives and voila!

A delicious, flavorful little bite for your Easter menu.

A close up shot of deviled eggs.

If you want to kick things up a little you try using Jalapeno Ranch or add a pinch of cayenne pepper.

Perfect Easy to Peel Hard-Boiled Eggs

Be sure to check out my tutorial for stress-free Perfect Easy to Peel Hard Boiled Eggs.

A two image vertical collage of Bacon Ranch Deviled Eggs with text overlay.

Deviled eggs topped with crumbled bacon and chives on a silver platter.

Bacon Ranch Deviled Eggs

Simple ingredients combine to create this fun twist on classic deviled eggs. These Bacon Ranch Deviled Eggs will make a tasty addition to your appetizer menu any time of year.
3.5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12
Calories: 78kcal
Author: Valerie Brunmeier

Ingredients

  • 6 hard-boiled eggs peeled
  • 1/4 cup bottled Ranch salad dressing for a kick use Jalapeno Ranch
  • 1 tablespoon mayonnaise
  • 1 teaspoon yellow mustard
  • a pinch of salt
  • fresh ground black pepper to taste
  • a pinch of cayenne pepper optional
  • 1 tablespoon chopped fresh chives
  • 2 to 3 slices crispy cooked bacon crumbled

Instructions

  • Cut eggs in half, lengthwise, and scoop yolks into a small mixing bowl. Add Ranch dressing, mayonnaise, mustard, salt, pepper, and cayenne pepper (if using). Mash with a fork until creamy and well-combined. Scoop the filling into the hollowed out egg whites (use a piping bag for a prettier effect). Sprinkle with chives and crumbled bacon before serving.

Notes

Bottled dressing and bacon will both add a salty bite to the eggs so go easy on the salt. Taste, and add additional seasoning only if needed.

Nutrition

Serving: 1g | Calories: 78kcal | Carbohydrates: 1g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 121mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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Categories: Appetizers, Easter, Holidays, Recipe, Snacks

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Reader Interactions

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  1. J B says

    May 26, 2019 at 10:57 am

    4 stars
    A very good alternative to classic deviled eggs. The chives (I used green onions), bacon and ranch makes a good flavor combination. I also liked it better with cayenne sprinkled on top.

    Reply
  2. Maureen Gnyra says

    April 21, 2019 at 10:52 am

    3 stars
    Mine came out too watery and with very little flavor or zip. Hubby didn’t like them, either. Won’t be making them again.

    Reply
  3. Amy @ The Blond Cook says

    April 20, 2017 at 8:01 am

    These look and sound incredibly delicious, Valerie! Thank you so much about the Bacon Horseradish Deviled Eggs… you made my day! 🙂

    Reply
  4. Nancy says

    April 13, 2017 at 4:47 am

    Your eggs will be on my Easter table. Thanks!

    Reply

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