It’s no secret that I’m a lover of both ranch and bacon (see all my ranch recipes here and my bacon recipes here). The combo of the two will show you the meaning of life. OK, maybe not quite, but if you love bacon and ranch, you know what I mean. And if you’re like me, then you need today’s recipe for ranch deviled eggs with bacon in your life. Take your Easter or party menu up a notch with these deviled eggs with a twist! Bacon Ranch Deviled Eggs are a deliciously unique deviled egg idea, and are very easy to make. I’ve got the full recipe at the end of this post (feel free to scroll if you’re ready to get cooking), but I’ll start by sharing a few cooking tips.
Tips for making ranch deviled eggs with bacon
To hard-boil the eggs, I always use my Instant Pot. Not only is it really easy to make eggs in the pressure cooker, but they are also easier to peel for some magical reason! I use the 5-5-5 method (5 minutes at high pressure, 5 minutes of natural release, then 5 minutes in an ice water bath) for making hard-boiled eggs in the Instant Pot. Click here for more of my Instant Pot recipes and tips.
After hard-boiling, peel the eggs and slice them in half lengthwise. Remove the yolks from the egg halves and place them into a medium-sized bowl (leaving the egg whites intact). Add mayonnaise, sour cream, ranch seasoning mix (2 tablespoons of dry ranch dressing and seasoning mix or one 1-ounce packet of ranch dressing and seasoning mix), and Dijon mustard to the bowl with the egg yolks. Smash with a fork until the yolks are smooth, and mix so that the ingredients are well blended. Tip: If you are having trouble getting the yolks completely smooth, you can put the mixture in a food processor and pulse until all the lumps are gone.
To fill the eggs with the ranch yolk mixture, I like to pipe the filling in with a baggie. Place the mixture into a plastic zipper bag, seal the bag, then snip off one of the bottom corners of the bag with scissors. This will allow you to easily pipe the yolk mixture evenly into the hollowed holes of the egg whites. You can also spoon the mixture into the holes if you prefer.
Finally, sprinkle crumbled cooked bacon and chopped chives on top of the ranch yolk mixture. Shortcut: If you want to save some time you can use packaged cooked and crumbled bacon pieces (I prefer the soft kind in the pouch as opposed to the harder dehydrated bacon bits in the bottle for a recipe like this) instead of cooking, cooling, and crumbling fresh bacon.
You can serve your ranch deviled eggs immediately, or if serving later, cover them loosely with plastic wrap and refrigerate them until you’re ready to serve.
Here’s the Bacon Ranch Deviled Eggs recipe! It’s so easy to make, and so delicious. I hope you enjoy these deviled eggs with a twist as much as we do!
- 1 dozen hard-boiled eggs, peeled and halved lengthwise
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons ranch dressing and seasoning mix (or one 1-ounce packet of ranch dressing and seasoning mix)
- 2 teaspoons Dijon mustard
- 4 pieces of bacon, cooked and crumbled
- Chopped chives, for garnish
- Remove the yolks from the hard-boiled egg halves and place the yolks into a medium-sized bowl (leaving the egg whites intact). Add mayonnaise, sour cream, ranch mix, and Dijon mustard to the bowl with the egg yolks. Smash with a fork until the yolks and mixture are smooth, and mix so that the ingredients are well blended.
- Place the egg yolk mixture into a plastic zipper bag and seal. Snip off one of the bottom corners of the bag with scissors, then pipe the yolk mixture evenly into the hollowed holes of the egg whites.
- Sprinkle crumbled bacon and chopped chives on top of the yolk mixture. Serve immediately or cover loosely with plastic wrap and refrigerate until ready to serve.
You don't have to pipe the filling into the eggs. You can spoon the mixture onto the egg whites if you prefer.