Easy Bacon Ranch Deviled Eggs


Easy Bacon Ranch Deviled Eggs …the perfect appetizer for Easter! baconrachdeviledeggs

Hey guys!  Kristy here from Sweet Treats & More!  Are you guys ready for Easter? Do you have your Easter menu planned out? I sure don’t, but I’m working on it.  Like many, one thing that always makes our Easter menu is deviled eggs.  Rather than making the same old classic deviled eggs, I thought I’d add a little variety to them.

These Bacon Ranch Deviled eggs are such a fun and flavorful twist on the classics and they’re a cinch 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!




To lighten these up, you can use light or reduced fat mayo and turkey bacon.  But it is Easter after all and I’m splurging!  So I used the real deal mayo and real bacon:)  Try not to eat all of these before the big feast {believe me, you’ll want to}!

Did you make this recipe?

Easy Bacon Ranch Deviled Eggs


  • 6 eggs, hard boiled
  • 1/4 cup mayo
  • 1/2 tbsp Hidden Valley ranch seasoning (from the dressing packets)
  • 1 tsp mustard
  • 1 tsp white wine vinegar
  • 3 tbsp, crumbled bacon
  • salt and pepper


1. 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.

2. 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.

3.Fill each of the egg white halves with about a teaspoon and a half of the filling. Top with crumbled bacon.

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Looking for more Easter recipes?  Here is one of my favorites!

These Orange Knots are so easy and soooo good!

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Carrot cupcakes   

Carrot cupcakes baked in pots

Easter popcorn 

Cookie butter popcorn ... this stuff is addicting!

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6 comments on “Easy Bacon Ranch Deviled Eggs”

  1. 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!

  2. This looks so yummy! Wanted to let you know I featured you on my blog. Have a great day!

  3. 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.

  4. 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!

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