Flavorful deviled eggs with bacon and ranch seasoning. These bacon ranch deviled eggs are the perfect party appetizer that is always a crowd pleaser!
My family calls these “fancy deviled eggs”, but they are an easy appetizer recipe! A few other holiday party favorites are shrimp cocktail and Caprese kabobs.
Table of Contents
Deviled Eggs with Bacon
Whenever I’m planning our menu for Easter brunch, Thanksgiving sides or Christmas dinner, I always make sure deviled eggs are on the list. And rather than making the same easy deviled eggs recipe this year, I thought I’d add a little variety. Queue these ranch deviled eggs with bacon!
Bacon ranch deviled eggs are a fun and flavorful twist on the classic plus are simple to make! All you need is a little ranch seasoning and some crumbled bacon. Ranch and bacon are amazing together, just like in this bacon cheddar ranch dip. These slightly resemble the flavors of a cobb salad…bacon, eggs, ranch dressing. Delicious!
Recipe Ingredients
- Hard boiled eggs. You will need 6 hard boiled eggs that are peeled with egg yolks removed and reserved.
- Mayonnaise: This is needed for the yolk filling.
- Ranch seasoning: Dry ranch seasoning that is in the packets, not dressing.
- Mustard: I used regular yellow mustard but Dijon mustard works, too.
- White wine vinegar: This gives the bacon deviled eggs filling a little tang! Apple cider vinegar, distilled vinegar or even pickled relish all the add similar taste.
- Bacon: Just three slices of bacon is all you need.
- Extras: Feel free to add in extras like cheese, jalapeno or chopped chives.
Ho to Make Deviled Eggs with Bacon
Filling the deviled eggs is the most fun part! Start by removing all of the yolks, combine the filling and once the mixture is smooth and creamy, begin to fill the egg white halves.
- Prepare eggs: Gently peel eggs and cut in half, length-wise. Remove yolks and place them in a medium bowl. Place egg white halves on large plate or serving platter and set aside.
- Mash filling: Mash yolks with a fork until there are no big lumps. Add mayo, ranch seasoning, mustard and white wine vinegar and a dash of salt and pepper. Mix together until creamy. Stir in 2 tablespoons crumbled bacon.
- Fill eggs: Fill each of the egg white halves with about a teaspoon and a half of the filling. Top with more crumbled bacon.
How to Pipe the Egg Filling
My favorite way to fill deviled eggs is to use a frosting tip and bag. It’s quicker and less messy. Plus it also looks a lot prettier! If you don’t have a piping tip and bag, you can easily use a zip top plastic bag. Simply cut off one of the ends and pipe the yolk mixture through the hole.
Alternatively you can spoon the mixture into the egg white halves, however it may take a little longer.
Make-Ahead Tips
These are great to make in advance! Check out the simple steps below:
- Hard boil the eggs the day before planning on serving. Lately, I have been making hard boiled eggs in Instant Pot!
- Remove the yolks, then spread egg whites out evenly on plate. Wrap with plastic wrap.
- Combine filling ingredients and mix until smooth and creamy. Then add to a ziplock bag.
- Store both egg whites and filling in refrigerator overnight.
- When ready to serve the next day, add the filling and top with bacon.
How to Store Ranch Deviled Eggs
Place any leftovers evenly on a plate and cover with plastic wrap. Keep stored in refrigerator for up to 2 days.
5 star review
“I just made these for my Thanksgiving dinner & OH EM GEE! So good! This recipe is a total keeper. I will make these again when I am tired of the classic, chopped pickle version that I normally make. Thank you!”
– Wendy
More easy appetizers include jalapeno poppers, ham and cheese rolls, cheese ball bites and pigs in a blanket.
More Classic Appetizers
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Bacon Ranch Deviled Eggs
Ingredients
- 6 hard boiled eggs
- ¼ cup mayonnaise
- ½ Tablespoon Hidden Valley Ranch seasoning (from the dressing packets)
- 1 teaspoon mustard
- 1 teaspoon white wine vinegar
- 3 Tablespoons bacon , crumbled
- salt and pepper
Instructions
- Gently peel the eggs and cut each egg in half, length-wise. Remove the yolks and place them in a medium bowl. Place the egg white halves on large plate or serving platter and set aside.
- Mash the yolks with a fork. Mash until there are no big lumps. Add mayo, ranch seasoning, mustard and white wine vinegar and a dash of salt and pepper. Mix together until creamy. Stir in 2 tablespoons crumbled bacon.
- Fill each of the egg white halves with about a teaspoon and a half of the filling. Top with more crumbled bacon.
Notes
- To lighten these up, you can use light or reduced fat mayo and turkey bacon.
- I like to use a frosting tip and bag to fill my deviled eggs. You can also use a zip lock bag. Just cut off one of the ends and pipe the mixture through the hole.
- To store: Place any leftover eggs evenly on a plate and cover with plastic wrap. Keep stored in refrigerator for up to 2 days.
- Hard boil the eggs the day before planning on serving.
- Remove the yolks, then spread egg whites out evenly on plate. Wrap with plastic wrap.
- Combine filling ingredients and mix until smooth. Then add to a ziplock bag.
- Store both egg whites and filling in refrigerator overnight.
- When ready to serve the next day, add the filling and top with bacon.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Appetizers, Christmas, Easter, Low Carb, Mini appetizers, Nut-Free, Thanksgiving
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I love the not so traditional way to make the filling! It came out great and SO TASTY!
Love the added flavor of the bacon and ranch. Yum!
I just made these for my Thanksgiving dinner & OH EM GEE! So good! I doubled the recipe (plus 3 additional eggs, for a total of 15 eggs, with 1 of the egg whites, finely chopped, added to the filling). I like a lot of filling, plus I like to be able to taste a couple & make sure that my deviled egg carrier that holds 24, is full when all is said & done. I did not add any salt, because I figured that the ranch powder was plenty salty, & I was right, even with the extra eggs. I suggest waiting to taste it before adding any salt. I used horseradish dijon mustard & white vinegar because that is what I had on hand. I also did not add any crumbled bacon to the tops, but only because I feel that the filling has plenty of bacon in it & I don’t need them to look fancy. This recipe is a total keeper. I will make these again when I am tired of the classic, chopped pickle version that I normally make. Thank you!
Yay! I’m so glad you enjoyed it! Happy Thanksgiving!
There are so many cute ideas that even I MIGHT be able to follow–especially the Craft ideas. I’m a grandma who babysits her 2 1/2 yr. old grandchild & would love to have some easy crafts to do with her occasionally.
This looks so yummy! Wanted to let you know I featured you on my blog. Have a great day!
Thanks for featuring our site. :)
Those look seriously amazing! My whole family LOVES deviled eggs, and my husband always says it wouldn’t be a Stanton gathering if we didn’t have them! These would be a hit, I bet!