Flavorful deviled eggs with bacon and ranch seasoning. These bacon ranch deviled eggs are the perfect party appetizer that is always a crowd pleaser!
Deviled Eggs with Bacon
Whenever I’m planning our menu for holidays like Easter, Thanksgiving or Christmas dinner, I always make sure deviled eggs are on the list. And rather than making the same old classic deviled eggs recipe this year, I thought I’d add a little variety to them. Queue these ranch deviled eggs with bacon!
These are such a fun and flavorful twist on the classic version and are super simple to make! All you need is a little ranch seasoning and some crumbled bacon. Raise your hand if you love ranch and bacon! These slightly resemble the flavors of a cobb salad…bacon, eggs, ranch dressing. Delicious!
So if you’re looking for an appetizer recipe to bring to your next holiday party, give this easy recipe a try. My family always call these the “fancy deviled eggs,” but little do they know – they are so simple to make!
What is the Best Way to Fill Deviled Eggs?
Filling the deviled eggs is the most fun part! Start by removing all of the yolks, then mix together with the ingredients listed below. Once the mixture is smooth and creamy, begin to fill the egg white halves.
- Egg yolks
- Mayonnaise
- Ranch seasoning
- Mustard
- White wine vinegar
- Bacon
Note: Feel free to add in extras like cheese, jalapeno or chopped chives.
How to Pipe the Egg Filling
My favorite way to fill deviled eggs is to use a frosting tip and bag. It’s quicker and less messy. Plus it also looks a lot prettier! If you don’t have a piping tip and bag, you can easily use a zip top plastic bag. Simply cut off one of the ends and pipe the yolk mixture through the hole.
Alternatively you can spoon the mixture into the egg white halves, however it may take a little longer.
Make-Ahead Tips
These are great to make in advance! Check out the simple steps below:
- Hard boil the eggs the day before planning on serving.
- Remove the yolks, then spread egg whites out evenly on plate. Wrap with plastic wrap.
- Combine filling ingredients and mix until smooth and creamy. Then add to a ziplock bag.
- Store both egg whites and filling in refrigerator overnight.
- When ready to serve the next day, add the filling and top with bacon.
How to Store Ranch Deviled Eggs
Place any leftovers evenly on a plate and cover with plastic wrap. Keep stored in refrigerator for up to 2 days.
5 star review
“I just made these for my Thanksgiving dinner & OH EM GEE! So good! This recipe is a total keeper. I will make these again when I am tired of the classic, chopped pickle version that I normally make. Thank you!”
– Wendy
More Easy Appetizers:
- Jalapeno Poppers
- Ham and Cheese Rolls
- Mini Bacon Ranch Cheese Ball Bites
- Pigs in a Blanket
- Bacon Cheddar Ranch Dip
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Bacon Ranch Deviled Eggs
Ingredients
- 6 hard boiled eggs
- ¼ cup mayonnaise
- ½ Tablespoon Hidden Valley Ranch seasoning (from the dressing packets)
- 1 teaspoon mustard
- 1 teaspoon white wine vinegar
- 3 Tablespoons bacon , crumbled
- salt and pepper
Instructions
- Gently peel the eggs and cut each egg in half, length-wise. Remove the yolks and place them in a medium bowl. Place the egg white halves on large plate or serving platter and set aside.
- Mash the yolks with a fork. Mash until there are no big lumps. Add mayo, ranch seasoning, mustard and white wine vinegar and a dash of salt and pepper. Mix together until creamy. Stir in 2 tablespoons crumbled bacon.
- Fill each of the egg white halves with about a teaspoon and a half of the filling. Top with more crumbled bacon.
Notes
- To lighten these up, you can use light or reduced fat mayo and turkey bacon.
- I like to use a frosting tip and bag to fill my deviled eggs. You can also use a zip lock bag. Just cut off one of the ends and pipe the mixture through the hole.
- To store: Place any leftover eggs evenly on a plate and cover with plastic wrap. Keep stored in refrigerator for up to 2 days.
- Hard boil the eggs the day before planning on serving.
- Remove the yolks, then spread egg whites out evenly on plate. Wrap with plastic wrap.
- Combine filling ingredients and mix until smooth. Then add to a ziplock bag.
- Store both egg whites and filling in refrigerator overnight.
- When ready to serve the next day, add the filling and top with bacon.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
I love the not so traditional way to make the filling! It came out great and SO TASTY!
Love the added flavor of the bacon and ranch. Yum!
I just made these for my Thanksgiving dinner & OH EM GEE! So good! I doubled the recipe (plus 3 additional eggs, for a total of 15 eggs, with 1 of the egg whites, finely chopped, added to the filling). I like a lot of filling, plus I like to be able to taste a couple & make sure that my deviled egg carrier that holds 24, is full when all is said & done. I did not add any salt, because I figured that the ranch powder was plenty salty, & I was right, even with the extra eggs. I suggest waiting to taste it before adding any salt. I used horseradish dijon mustard & white vinegar because that is what I had on hand. I also did not add any crumbled bacon to the tops, but only because I feel that the filling has plenty of bacon in it & I don’t need them to look fancy. This recipe is a total keeper. I will make these again when I am tired of the classic, chopped pickle version that I normally make. Thank you!
Yay! I’m so glad you enjoyed it! Happy Thanksgiving!
There are so many cute ideas that even I MIGHT be able to follow–especially the Craft ideas. I’m a grandma who babysits her 2 1/2 yr. old grandchild & would love to have some easy crafts to do with her occasionally.
This looks so yummy! Wanted to let you know I featured you on my blog. Have a great day!
http://www.recipechatter.com/recipes-with-ranch-and-bacon/
Thanks for featuring our site. :)
Those look seriously amazing! My whole family LOVES deviled eggs, and my husband always says it wouldn’t be a Stanton gathering if we didn’t have them! These would be a hit, I bet!