Bacon Ranch Deviled Eggs

Looking for a new twist on a classic appetizer? Try these Bacon Ranch Deviled Eggs! This recipe skips the store-bought powdered seasoning mix and instead uses fresh herbs like chives, parsley, and dill along with green onion and garlic to give the eggs a fresh, bold ranch flavor. Each egg is topped with crispy bacon for a mouthwatering hors d'oeuvre that is sure to be a hit at any party or gathering.

Jump to:

• Ingredients needed to make Bacon Ranch Deviled Eggs
• How to make Bacon Ranch Deviled Eggs
• Tips for perfect deviled eggs every time
• How to boil eggs perfectly for deviled eggs
• How to easily peel hard-boiled eggs
• What to serve these Bacon Ranch Deviled Eggs with
• How to store deviled eggs so they don't get smushed
• What tools do I need to make Bacon Ranch Deviled eggs?
• Looking for more boiled egg recipes?
• Bacon Ranch Deviled Eggs

Ingredients needed to make Bacon Ranch Deviled Eggs

• Eggs
• Water for boiling
• Mayonnaise
• Dijon mustard
• Fresh dill
• Fresh Italian parsley (flat leaf)
• Fresh chives
• Green onions
• Garlic powder (may substitute for garlic-infused olive oil if needed)
• Kosher salt
• Cracked black pepper
• Bacon

How to make Bacon Ranch Deviled Eggs

Making Bacon Ranch Deviled Eggs is a breeze with this simple step-by-step guide:

1. Boil eggs, then transfer the cooked eggs to an ice bath and allow to cool.
2. While the eggs are boiling, bake the bacon. Once baked, transfer the bacon to a paper towel-lined plate to drain and cool.
3. Once the eggs are cool, crack and peel the shells off.
4. Slice each egg in half and remove the yolks. Transfer the yolks to a mixing bowl.
5. Mix the filling ingredients in the bowl, then transfer the filling to a piping bag (or zip-lock bag).
6. Snip the tip of the piping bag and pipe each egg white with filling.
7. Slice the bacon into chunks and top each deviled egg with a piece.
8. Chill for a minimum of 20 minutes or overnight before serving.

Tips for perfect deviled eggs every time

• Older eggs peel easier - The older the egg the easier it will be to peel because the membrane between the shell and the egg white will weaken over time and release from the egg white much easier as it ages. If you buy your eggs from the grocery store, they are likely already 2-3 weeks old and should peel just fine. But if you buy eggs from a farm that have recently been laid, it's best to store them for a few weeks before hard-boiling.
• Start with cold water - Always start your eggs in cold water first or they are much more likely to crack while boiling and seep egg white out of their shells.
• Cook in an even layer - Make sure that your pot is large enough to accommodate the eggs in an even layer so they aren't stacked on top of each other. This will help ensure that the eggs are cooked evenly.
• Boil the eggs briefly, then cover and allow to steam - I like to bring my eggs to a full rolling boil, then cover the pot with a lid and remove from heat. The residual heat and steam in the covered pan should ensure your egg whites are fully cooked and the yolks are firm at around 12-14 minutes.
• Avoid overcooking - Eggs should steam for 12 minutes, but no more than 14 minutes maximum for perfectly cooked whites and firm yellow yolks. If you continue to cook the eggs longer the texture is likely to become tough and rubbery and you may end up with green rings around your egg yolks.
• Cool the eggs in an ice bath to prevent overcooking - Once the eggs have steamed for 12 minutes, immediately transfer them to an ice bath to stop the eggs from continuing to cook.
• Gently crack and roll the eggs for easy peeling - When the eggs are cool and ready to peel, gently crack them on a towel-lined countertop, then gently roll the egg on the towel until the shell and membrane begin to break away from the egg and you can peel it away. Don't press too firmly or you might crush the egg.
• Smash the egg yolks before any other filling ingredients get added - Once the egg yolks are transferred to your mixing bowl, use a fork to smash the egg yolks and break them down. This helps it blend into the rest of the filling ingredients much easier than trying to work it in once the other ingredients have been added.
• Prepping for a party or event? Cook the eggs and prep the filling a day in advance and then fill the eggs and top them with fresh-baked bacon the day of your event.

How to boil eggs perfectly for deviled eggs

1. Start with a large pot and cool water. The pot should be large enough that all of your eggs will fit in an even layer. You will need to select a pot that has a lid, which will be used later. The cool water should cover the eggs, plus one inch.
2. Bring the pot to boil over high heat. Once it reaches a full rolling boil, cover the pot and remove it from heat.
3. Allow the eggs to steam in the covered pot for 12 minutes (but no more than 14).
4. While the eggs steam, prepare an ice bath in a large mixing bowl. This can be done by filling a mixing bowl with a cup or more of ice, then covering it with cold water. It's important to add the ice before the water or the ice bath will not be as cold.
5. Once the eggs have finished steaming, carefully transfer them to the ice bath. I like to use a pasta spoon or other slotted spoon to do this so you don't bring any of the hot water with you to the ice bowl.
6. Allow the eggs to cool in the ice bath for 5-10 minutes. They should be cool to the touch at this point.

How to easily peel hard-boiled eggs

When it comes to peeling hardboiled eggs, my favorite method is to gently crack and roll them:

1. Once the eggs are cool and ready to peel, gently crack them on a towel-lined countertop.
2. Once cracked, use an open hand to gently roll the egg on the towel with your flattened fingertips until the shell and membrane begin to break away from the egg. Do not press too firmly or you might crush the egg!
3. Peel the remaining egg shell away as it loosens until the eggs are fully peeled. If needed, you can briefly rinse the eggs under water to remove any residual small pieces of shell. Transfer to a clean, dry towel.

What to serve these Bacon Ranch Deviled Eggs with

If you're wondering what to serve with these Bacon Ranch Deviled Eggs, the options are endless! Since they're a versatile finger food, they pair well with a variety of other appetizers, such as veggie trays, fruit platters, or chips and dip. For a heartier spread, try serving them alongside sliders, mini sandwiches, or charcuterie boards.

Some other delicious party appetizers:

• Deviled Eggs with Smoked Chorizo
• Artichoke Spinach Dip
• Baked Feta with Green Olives and Figs
• Jalapeno Poppers with Sausage and Cream Cheese
• Jalapeno Corn Fritters with Peach Butter
• Olive Tapenade

How to store deviled eggs so they don't get smushed

When it comes to storing and transporting your Bacon Ranch Deviled Eggs, a portable and stackable deviled egg carrier can be a game-changer. Not only does it keep your eggs secure and prevent them from getting smushed, but it also makes it easy to transport them to a party or event.

I personally love using this deviled egg carrier that can hold up to 24 deviled eggs and has a locking lid to keep them fresh. The carrier is stackable, so you can easily add or remove a layer of 12 eggs at a time to store a single batch or double batch of deviled eggs. Whether you're bringing deviled eggs to a potluck or storing them in your fridge for later, a deviled egg carrier is a must-have kitchen accessory.

What tools do I need to make Bacon Ranch Deviled eggs?

• A cutting board
• A chef's knife
• A baker's half sheet pan (optionally lined with aluminum foil for easier clean-up)
• A paper towel-lined plate
• Kitchen tongs or a fork
• A large pot
• A large mixing bowl (for an ice bath)
• A smaller mixing bowl (for mixing filling)
• A silicone spatula
• A piping bag or large zip-lock bag (alternatively, you can use a small cookie scoop)
• Scissors
• A tall glass (nice to have to help fill the piping bag)
• Optional: A deviled egg platter (for serving)
• Optional: A deviled egg carrier (for storage/transporting)

Are you looking to upgrade your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

Looking for more boiled egg recipes?

Love hard-boiled eggs or jammy 6-minute eggs? Here are some of my favorite recipes that utilize boiled eggs:

• Deviled Eggs with Smoked Chorizo
• Creamy Cucumber Radish Salad (with hard-boiled eggs)
• French Tuna Sandwiches (Pan Bagnat)
• Tuna Nicoise Salad (with jammy 6-minute eggs)
• Wedge Salad with Horseradish Blue Cheese Dressing (with jammy 6-minute eggs)
• Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado

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