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Eggs, eggs, and more eggs… Thanks to our chickens, we have plenty of eggs right now, something I'm over the moon about because that's one thing I don't have to buy at the grocery store.
Easter Sunday is right around the corner, so what better way to use them than by making a big batch of delicious Bacon Ranch Deviled Eggs? Yum!
Bacon… It just makes everything better, doesn't it?
Love me some bacon. And Jaden loves him some Ranch. So, I thought I'd combine the two and make Bacon Ranch Deviled Eggs. They turned out pretty tasty, and they're super easy to make. You can even make a lower carb option using mayo and minced Dill pickles instead of Miracle Whip.
We like to make pressure cooker hard boiled eggs in the Instant Pot. Dan says we'll never boil eggs on the stove again. I have to agree; they come out quite nicely and are super easy to peel, even for farm fresh eggs.
Bacon and Ranch add a delicious twist to traditional Deviled Eggs. Make an easy recipe for Bacon Ranch Deviled Eggs... Because everything is better with bacon. Lower carb option too!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Ingredients
2 dozen eggs, steamed or boiled
2 teaspoons Buttermilk Ranch mix
1 cup Miracle Whip with Olive Oil, or substitute mayo for a lower carb option
1 teaspoon mustard, or to taste
1/4 cup minced Dill pickles, optional
4 + slices of bacon, cooked and crumbled
Instructions
Steam or boil eggs to cook.
Cook bacon and set aside to cool.
Cool, peel, and slice each egg in half, removing the yolks and placing in mixing bowl. Place all whites on plate and set aside.
Mix together egg yolks, Ranch mix, Miracle Whip (or mayo), mustard, and minced Dill pickles.
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