Deviled eggs, you either love them or you… don’t. If you fall into the latter category, I challenge you to try this incredible, mild, creamy and delicious bacon ranch deviled eggs recipe!
When you think about it, adding ranch dressing to deviled egg filling just makes sense. I mean, ranch dressing tastes good with EVERYTHING. Can I get an amen?
Adding ranch dressing to your deviled eggs adds so much flavor, and if you’re already a fan of deviled eggs, you’re going to love this new twist to a classic recipe. In fact, my son who normally despises deviled eggs really loved these!
Of course, what could possibly make a ranch-style deviled egg even better? Bacon! After you fill your egg-halves with this wonderful ranch-inspired mixture, add some crispy bacon crumbles and freshly ground black pepper to send this bacon ranch deviled eggs recipe over the top.
Seriously, they are so good, and not at all overpowering like some deviled egg recipes can be.
With Easter just around the corner, it’s definitely the season for deviled eggs. I hope you enjoy this great bacon ranch deviled eggs recipe as much as my family did!
- 12 eggs
- 1/3 cup ranch dressing
- 1/2 (8 ounce) package cream cheese, softened
- 2 tablespoons mayonnaise
- freshly ground black pepper to taste
- 4 slices bacon, crumbled
- Place 12 eggs in a large pan and cover with cold water. Then, bring your water to a boil and immediately remove pan from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, let the eggs cool and peel.
- Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and mash with ranch dressing and mayonnaise. Mix in the cream cheese.
- Fry bacon (or microwave a few slices of precooked bacon) until crispy, crumble and set aside.
- Fill the hollowed egg halves generously with mixture, then top with black pepper and crumbled bacon.