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.