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Deviled Eggs with bacon and chives on a white platter

Bacon Ranch Deviled Eggs

  • Author: Whip & Wander
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 43 minutes
  • Yield: 24 halves 1x
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free


These Bacon Ranch Deviled Eggs utilize fresh chives, parsley, and dill. Yes, you read that right. There is no seasoning packet in this - it's all fresh and green!



Hard-boiled eggs:

  • 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.

  1. Cover 1 dozen eggs in a large pot with water, then add salt and white vinegar.
  2. Set on medium-high heat until eggs have come to a boil, then cover with lid and remove from heat for 15 minutes.
  3. 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.
  4. Peel eggs and slice each in half length-wise.


  1. Pop the yolk from each hard-boiled egg into a large mixing bowl. Add mayo, Dijon, and garlic oil.
  2. 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.
  3. Stir in green onion, chives, parsley, and dill. Season with salt and pepper, adjusting to taste.
  4. 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.
  5. Once your egg halves have been piped, top each with a sprinkling of the reserved bacon.
  6. 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

Keywords: deviled eggs, ranch