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5 from 2 votes

Easy Bacon Ranch Deviled Eggs

Flavorful deviled eggs with bacon and ranch seasoning. The perfect party appetizer that is always a crowd pleaser! 
Prep Time15 mins
Total Time15 mins
Course: Appetizer
Cuisine: American
Keyword: bacon ranch deviled eggs
Servings: 12
Calories: 80kcal
Author: Jamielyn Nye


  • 6 hard boiled eggs
  • 1/4 cup mayonnaise
  • 1/2 Tablespoon Hidden Valley Ranch seasoning (from the dressing packets)
  • 1 teaspoon mustard
  • 1 teaspoon white wine vinegar
  • 3 Tablespoons bacon , crumbled
  • salt and pepper


  • 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.


  • 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.
To make-ahead: 
  1. Hard boil the eggs the day before planning on serving.
  2. Remove the yolks, then spread egg whites out evenly on plate. Wrap with plastic wrap.
  3. Combine filling ingredients and mix until smooth. Then add to a ziplock bag.
  4. Store both egg whites and filling in refrigerator overnight.
  5. When ready to serve the next day, add the filling and top with bacon.


Calories: 80kcal | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 86mg | Sodium: 136mg | Potassium: 37mg | Vitamin A: 120IU | Calcium: 12mg | Iron: 0.4mg