Learn how to make bacon Ranch deviled eggs with a handful of simple ingredients. These yummy finger foods are perfect for an Easter or holiday appetizer. This recipe is easy to make, and it makes enough to feed a crowd.
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. That means it’s time to make tons of deviled eggs and deviled eggs potato salad.
Easter Sunday is right around the corner, so what better way to use them than by making a big batch of delicious Ranch deviled eggs with bacon to go with your traditional Easter dinner? Yum!
Random Fun Fact: Did you know some people call deviled eggs angel eggs? Essentially the same thing, but I just thought that was interesting.
Why You’ll Love This Recipe
- They’re quick and easy to make, perfect for a last minute appetizer.
- You can make Ranch deviled eggs with bacon or without bacon… Of course, I’m of the mind that bacon makes everything better.
- This recipe makes enough to feed a group of people, so it’s perfect for family dinner, holiday parties, etc.
- Simple ingredients… This means everything, especially with the costs of groceries these days.
- Even if you don’t necessarily have a get together to make them for, they make great snacks.
Ingredients and Substitutions Notes
You only need a handful of ingredients to make Ranch bacon deviled eggs…
- Hardboiled Eggs – You can boil these ahead of time, so they’re ready.
- Buttermilk Ranch Mix – I prefer to use Hidden Valley Buttermilk Ranch mix to make Hidden Valley Ranch deviled eggs. It’s easy and convenient.
- Condiments – You’ll need both mayonnaise and mustard. While mayo makes a lower carb version of these eggs, I’ve also used a dressing like Miracle Whip; but keep in mind, you may not need as much salt if doing so.
- Dill Pickles – Just mince them up.
- Bacon – I prefer to cook our bacon with breakfast and save it back in the fridge for use later; but you can also use precooked bacon and just pop it in the microwave when ready. Regardless which bacon you choose, it will need to be cooked and crumbled.
How to Make Bacon Ranch Deviled Eggs
Prep work mainly involves boiling the eggs ahead of time and allowing them to cool. You can also cook the bacon and crumble it.
How to Make and Fill Deviled Eggs
- Peel and slice each hardboiled egg in half, removing the yolks and placing them in a large mixing bowl. Set the whites aside on a platter.
- Add the Ranch mix, mayonnaise, mustard, and minced Dill pickles to the egg yolks, and mix together well.
- Fill each egg white half with a spoonful of the yolk mixture.*
- Cover and refrigerate the eggs for 1-2 hours.
- When ready to serve, crumble the bacon on top of each deviled egg.
And that’s it! They’re ready to serve.
Expert Tips and Recipe FAQ’s
Personally, I’d rather eat deviled eggs the day of, but with maybe 2-3 hours to chill in the fridge. However, you can make them the day before, and they’ll be just fine. Now, if you are making them the day before, I do recommend crumbling freshly cooked bacon on the day of; if you add bacon the day before, it can get kinda chewy and tough from sitting in the fridge.
Definitely store them in an airtight deviled egg container with a lid, and in the refrigerator. You can also put them on a platter and cover it tightly with plastic wrap.
While you can freeze the yolk mixture, it’s best to not freeze the egg whites because they’ll become quite rubbery in texture.
More Delicious Recipes with Eggs
I also have a whole gaggle of egg recipes. Here are just a few…
- Tex-Mex omelette
- Loaded egg salad pitas
- Eggs in a nest with cheese
- Ham and cheese egg muffins
- Chicken salad recipe with hardboiled eggs
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Bacon Ranch Deviled Eggs
Equipment
Ingredients
- 24 large hardboiled eggs
- 2 teaspoons buttermilk Ranch mix
- 1 cup mayonnaise
- 1 teaspoon mustard
- 1/4 cup Dill pickles minced
- 4 slices bacon cooked and crumbled
Instructions
- Peel and slice each hardboiled egg in half, removing the yolks and placing them in a large mixing bowl. Set the whites aside on a platter.
- Add the Ranch mix, mayonnaise, mustard, and minced Dill pickles to the egg yolks, and mix together well.
- Fill each egg white half with a spoonful of the yolk mixture.*
- Cover and refrigerate the eggs for 1-2 hours.
- When ready to serve, crumble the bacon on top of each deviled egg. Then serve.
Notes
- Use a spoon to add the yolk mixture to the whites.
- Snip the corner of a Ziploc bag with scissors, fill the bag with yolk mixture, and pipe the filling into the whites.
- Or you can use a cake tip and pastry bag filled with the yolk mixture to pipe the yolk mixture into the whites.
Personally, I’d rather eat deviled eggs the day of, but with maybe 2-3 hours to chill in the fridge. However, you can make them the day before, and they’ll be just fine. Now, if you are making them the day before, I do recommend crumbling freshly cooked bacon on the day of; if you add bacon the day before, it can get kinda chewy and tough from sitting in the fridge. How should you store deviled eggs?
Definitely store them in an airtight container with a lid, and in the refrigerator. You can also put them on a platter and cover it tightly with plastic wrap.
