Bacon Ranch Deviled Eggs
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!
Servings: 12
Cost: $10
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
The eggs are best made the day you are serving. If you want to make ahead of time, I recommend that you cook the eggs up to 2 days in advance, and make the deviled eggs the day you are serving. Refrigerate leftover eggs within 2 hours of serving.
You can use 1 or 2 slices of cooked bacon or bacon bits from the store.
Salt and pepper are optional. Taste before adding, as the ranch mix and bacon will add plenty of flavor.
Nutrition
Calories: 109kcal | Carbohydrates: 1g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 230mg | Potassium: 38mg | Fiber: 0.04g | Sugar: 0.3g | Vitamin A: 147IU | Vitamin C: 0.002mg | Calcium: 14mg | Iron: 0.3mg
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