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Deviled eggs topped with crumbled bacon and chives on a silver platter.
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4.58 from 7 votes

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.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: American
Servings: 12
Calories: 78kcal


  • 6 hard-boiled eggs peeled
  • ¼ cup bottled Ranch salad dressing for a kick use Jalapeno Ranch
  • 1 tablespoon mayonnaise
  • 1 teaspoon yellow mustard
  • a pinch of salt
  • freshly ground black pepper to taste
  • a pinch of cayenne pepper optional
  • 1 tablespoon chopped fresh chives
  • 2 to 3 slices crispy cooked bacon crumbled


  • 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.


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.


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