Bacon Ranch Deviled Eggs are going to be your new favorite party snack! Classic deviled eggs made with ranch seasoning mix and topped with crispy bacon.
Obsessed with deviled eggs? Try Buffalo Deviled Eggs and Caesar Deviled Eggs!
In my never ending quest to find way to use all the eggs my chickens are giving us, I made these Bacon Ranch Deviled Eggs. I’ve been really into ranch lately (which is not like me at all) so these may officially be my favorite way to have a deviled egg.
They are a lot like Classic Deviled Eggs but they have dry ranch seasoning mix in the filling and are topped with crispy bacon and sliced green onions.
If you have a party coming up or need something to make for next weekend’s football games, I think these are a great option. Especially if you love ranch and bacon!
Ingredients
- Bacon – you can use pork bacon or turkey bacon. Cook it until crispy and then crumble it to add to the top of the deviled eggs.
- Hard boiled eggs – cook them however you want (or buy the already boiled kind – I’ve done that many times). I do mine in the Instant Pot (5 minutes on high pressure, 5 minutes natural release, 5 minutes in a bowl of ice water) but you can do them on the stove or an electric egg cooker!
- Mayo – you can use light mayo if you prefer.
- Mustard – just regular yellow mustard.
- Dry ranch dressing mix – the ranch dry mix has a more concentrated flavor than the bottled dressing so I prefer it in this recipe.
- Black pepper
- Green onion – green onions add a nice brightness to the eggs. You can use chives if you have them on hand.
How To Make Bacon Ranch Deviled Eggs
- Cook bacon. Cook bacon until crispy. Let cool. Crumble and set aside.
- Prepare. Slice eggs in half. Place whites on a plate and yolks in a mixing bowl.
- Make filling. Mix together egg yolks, mayo, mustard, dry ranch mix, and pepper. Beat until smooth.
- Fill. Spoon mixture into egg whites.
- Top. Top with crispy bacon and sliced green onions.
How Long Are They Good For?
Deviled eggs are good for up to 3 days in the fridge. Make sure to store them in an airtight container. I use this deviled egg container which is great for storage and also transporting deviled eggs to a party or event!
You can serve them straight from the fridge.
Can You Make Them Ahead?
If you need to prep these bacon ranch deviled eggs ahead of time, you have several options.
- Prep ahead. Boil and peel the eggs and store them in an airtight container in the fridge. Hard boiled eggs are good in the fridge for up to 5 days. You can also slice them and prepare the filling and store them separately. Fill and serve the eggs within 3 days. You can also prep the bacon ahead of time but it won’t be crispy once refrigerated.
- Store prepared eggs. You can make the deviled eggs ahead and store them for up to 3 days. I recommend an airtight container like this or you can put them on a rimmed plate and cover tightly with plastic wrap. I would cook the bacon the day you plan to serve the eggs so that it is crispy.
Other Recipes for Hard Boiled Eggs
We have 13 chickens so I’m always looking for ways to use eggs. Egg salad is another great option! You could also do Overnight Ham Breakfast Casserole or Amish Breakfast Casserole.
A great side dish would be Deviled Egg Pasta Salad!
And if you’re looking for a protein packed breakfast, try Buffalo Chicken Egg Muffins.
More Appetizer Recipes
- French Onion Dip
- Cowboy Caviar
- Buffalo Chicken Dip
- Pineapple Cheese Ball
- Maple Pecan Baked Brie
- Spinach Artichoke Dip
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Bacon Ranch Deviled Eggs
Bacon Ranch Deviled Eggs are going to be your new favorite party snack! Classic deviled eggs made with ranch seasoning mix and topped with crispy bacon.
Ingredients
- 2 slices bacon
- 6 hard boiled eggs
- ¼ cup mayo
- 1 teaspoon yellow mustard
- 1 teaspoon dry ranch dressing mix
- ½ teaspoon black pepper
- green onion, thinly sliced
Instructions
- In a large skillet over medium-high heat, cook bacon until crispy. Remove to a paper towel-lined plate and let cool until you can handle it. Once cool, crumble and set aside.
- Slice each egg in half lengthwise, placing the whites on a plate and the yolks in a mixing bowl.
- To the egg yolk bowl, add mayo, mustard, ranch dressing mix, and black pepper. Use an electric mixer or fork to beat until smooth.
- Spoon a heaping tablespoonful of filling into each egg white.
- Top with crumbled bacon and sliced green onions before serving.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 81Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 97mgSodium: 120mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 4g
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