Ranch and Bacon Deviled Eggs
Ranch and Bacon Deviled Eggs blend creamy, tangy filling with crispy bits of bacon for a rich, smoky bite. Each egg is smooth yet textural, with cool ranch balancing the saltiness of the bacon. Perfect as a party appetizer, picnic snack, or game-day tray where finger foods shine.
- Prep15 mins
- Cook25 mins
- Serves24
- DifficultyEasy
- 1
Arrange the eggs in a single layer in a large saucepan and add enough water to cover them by 1 inch. Cover and bring to a boil over high heat. Remove from heat and let the eggs sit in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Slice the eggs lengthwise and scoop the yolks into a medium bowl. Mash the yolks with a fork until smooth.
- 2
Meanwhile, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool.
- 3
Add the chopped bacon and ranch dressing to the mashed yolks; mix until well combined. Spoon the mixture into the egg white halves. Arrange on a tray and refrigerate before serving, at least 30 minutes.
- Calories 43.56 kcal Low Source
- Protein 4.08 g Low Source
- Carbs 0.32 g Moderate
- Total Fat 2.94 g Low Source
- Saturated Fat 0.78 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 89.08 mg High
- Sodium 94.7 mg Low Source
- Fiber 0.0 g Low Source
- Sugar 0.08 g Low Source
- Added Sugar 0.08 g Low Source
- Calcium 11.29 mg Low Source
- Iron 0.38 mg Low Source
- Potassium 2.12 mg Low Source
- Vitamin A 44.99 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 1.5 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛