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This easy bacon ranch deviled eggs recipe is a delicious variation on the classic appetizer. Perfect for Easter, Thanksgiving, parties or as a tasty snack anytime!
Deviled Eggs with Bacon
This easy recipe for deviled eggs with ranch and bacon is the perfect appetizer for bacon lovers and ranch dressing lovers. My ranch-loving son would have happily scarfed down the entire platter if he was allowed — they are that good.
So, if you want to spice up your usual deviled egg recipe, just add a little ranch powder to the filling and top the eggs with crispy bacon. Your family and friends or guests will adore this delicious twist on the classic recipe. Try my avocado deviled eggs or basil Parmesan deviled eggs next!
Ingredient Notes
Here’s a quick list of the simple ingredients you need. Full amounts and directions are in the printable recipe card below.
- Hard boiled eggs — I make mine in the Instant Pot because they turn out perfect every time. You can hard boil the eggs using the stove top method if you prefer.
- Mayonnaise — Use your favorite brand here.
- Dijon mustard — adds a delicious tang to the filling. Regular yellow mustard will have a stronger flavor. You can leave it out if you’re not a fan.
- Ranch seasoning — I used Trader Joe’s brand this time, but Hidden Valley Ranch or any brand will work.
- Bacon — Use either cooked chopped bacon or bacon bits from the store. You will only need 1 or 2 slices, depending on how many eggs you are making.
- Salt and pepper — to taste, if desired. You may not need any as the ranch seasoning and bacon will have plenty of salt.
- Paprika — to sprinkle over the eggs as a garnish. You can use cayenne pepper for extra spice.
How to Make Bacon Ranch Deviled Eggs
Peel the hard cooked eggs, slice each egg in half, and add egg yolks to a mixing bowl. Mash the yolks using a fork. Stir in the mayo, mustard, ranch and salt and pepper (if using). Fill the egg whites with the yolk mixture (a piping bag works wonders here), and top with crumbled bacon. Refrigerate until ready to serve.
How to Store Deviled Eggs
Store the eggs in the refrigerator in an airtight container or covered with plastic wrap until ready to serve. They are best served and eaten the same day, but will keep fresh for 3-4 days. They don’t freeze well.
Recipe Tips
If you don’t have a piping bag, use a zip top storage bag with the tip of the corner cut off. Or, just spoon the filling into the eggs.
Top with fresh parsley or chives for a little extra color and flavor.
Bacon Ranch Deviled Eggs
Ingredients
- 6 hard boiled eggs cooled and sliced in half
- ½ cup mayonnaise
- 2 teaspoons dry ranch seasoning powder
- 1 teaspoon Dijon mustard
- ¼ teaspoon sea salt optional
- ¼ teaspoon black pepper optional
- ⅛ teaspoon sweet paprika for garnish
- 1 slice cooked bacon chopped
Instructions
- Peel eggs, and slice in half vertically
- Scoop out the egg yolks, place in a mixing bowl, and set the egg whites aside
- Mash the yolks with a fork
- Stir in the mayo, ranch powder, Dijon, salt and pepper, and mix until well combined
- Fill the egg whites with the yolk mixture using a piping bag or small spoon
- Top with a sprinkle of paprika and chopped bacon. Add fresh parsley, if desired
- Refrigerate until ready to serve in airtight container or covered with plastic wrap
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These were a hit at our Easter potluck for work! I’ll definitely make these again for Easter dinner!
The best deviled eggs I’ve ever eaten! I made these for Bible study, and everyone loved them. Can’t wait to make these again!
So glad you liked them, Catherine!
I wanted to do a practice set of deviled eggs before easter, and these are hands down the most flavorful deviled eggs that I have ever eaten. Probably going to make these AGAIN before easter, they’re so good.
Awesome, Andrew! Thank you so much!
What a neat new flavor. Made these for dinner tonight and they were gone in seconds! Will be making these often!