How many deviled egg recipes is too many?
I know, you’re right. There’s no such thing.
These Bacon Ranch Deviled Eggs are one of my favorite versions to make this time of year because they utilize the gorgeous chives, parsley, and dill in my garden right now. Yes, you read that right. There is no crummy seasoning packet in this – it’s all fresh and green!
If you’ve never made your own ranch mix before, it’s generally 7 simple ingredients:
- garlic (I use garlic-infused oil)
- onion (I swap traditional onions out for green onions)
- sea salt
A little Paleo mayo, Dijon mustard, and bacon and you’re in business for these Bacon Ranch Deviled Eggs. If you love deviled eggs, like me, you might also like my other recipes for Deviled Eggs with Smoked Chorizo or my Upgraded Deviled Eggs.
In need of a deviled egg carrier to prevent squashed storage after you make these beauties? This is my favorite deviled egg storage container.
A note about garlic and onion
You’ll notice in my recipe I’ve swapped the traditional onion for green onions and the whole garlic for garlic-infused oil. As a SIBO-sufferer, I do not tolerate traditional onions or whole garlic very well as they are high in fructans, a type of Fodmap. Instead, I cook with garlic-infused oil as a safe replacement to whole or powdered garlic and swap green onions in where possible.
You can make your own garlic oil, but I prefer to buy it as the homemade version is only stable for a short window of time. Trader Joe’s carries my favorite bottle, but you can also often find it at Whole Foods and New Seasons markets. If garlic and onion aren’t a problem for you, fresh or powdered garlic is totally fine to use.
A note for special diets
These Bacon Ranch Deviled Eggs are grain-free, gluten-free, and nightshade-free. When using sugar-free bacon and mayo, they fit Paleo, SIBO, Keto, Low-FODMAP, and Whole30 diets.
- 1 dozen large free-range eggs
- water for boiling
- 1/2 tsp sea salt
- 1 tbsp white vinegar
- 12 oz bacon, chopped, cooked, and reserved to the side (choose sugar-free if you follow SIBO or Low-FODMAP)
- 1/2 cup Paleo mayo
- 1 tbsp Dijon mustard
- 1 tsp garlic oil (may sub avocado oil + 1/4 tsp garlic powder)
- 1/3 cup green onion, finely chopped (only green part if SIBO or Low-FODMAP)
- 1 tbsp chives, finely chopped
- 2 tsp parsley, finely chopped
- 1 1/2 tsp dill, finely chopped
- 1/4 tsp sea salt
- 1/4 tsp cracked black pepper
Hard-boiled eggs: This is my go-to way to make hard-boiled eggs, but feel free to use your favorite method.
- Cover 1 dozen eggs in a large pot with water, then add salt and white vinegar.
- Set on medium-high heat until eggs have come to a boil, then cover with lid and remove from heat for 15 minutes.
- After 15 minutes, drain all of the hot water and place eggs in an ice bath for 5 minutes, or until they have cooled enough to peel without burning your fingers.
- Peel eggs and slice each in half length-wise.
- Pop the yolk from each hard-boiled egg into a large mixing bowl. Add mayo, Dijon, and garlic oil.
- If you prefer old-fashioned filling with a few lumps and bumps, you can mash with a fork. For a creamier consistency pulse with an immersion blender or in your food processor.
- Stir in green onion, chives, parsley, and dill. Season with salt and pepper, adjusting to taste.
- Pipe the filling. To make an easy piping bag: line a tall water glass with a sandwich bag, wrapping the lip of the bag over the edge of the glass. Scoop the filling into the bag, seal the top, and snip one of the bottom corners.
- Once your egg halves have been piped, top each with a sprinkling of the reserved bacon.
- The deviled eggs should keep in the fridge for up to 4 days. This is my favorite way to store them.
The best method I’ve found for making easy work of slicing bacon is to stick it in the freezer for 15-20 minutes before you plan to slice it. It helps firm the bacon up a bit so you aren’t struggling with slicing through slippery pieces.
I find that eggs are always easier to peel and have less craters if I peel them right away while they’re still slightly warm. If you’re making this recipe in advance and piping the filling later, allow the eggs to cool in an ice bath and then peel them immediately before refrigerating. Once refrigerated, the eggs seem to be a bit more difficult to part from their shells.
- Serving Size: 2 halves
- Calories: 178
- Sugar: 1 g
- Sodium: 302 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Carbohydrates: 2 g
- Protein: 8 g
- Cholesterol: 200 mg