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deveiled eggs topped with big pieces of bacon and herbs on a green class platter

Bacon Ranch Deviled Eggs

  • Author: Whip & Wander
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer
  • Method: Stovetop / Oven
  • Cuisine: American
  • Diet: Gluten Free


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.


  • 6 large eggs
  • water for boiling
  • 4 oz bacon
  • 56 g (1/4 cup) mayonnaise
  • 1 1/2 tsp Dijon mustard
  • 1/4 tsp garlic powder (see notes for substitutions)*
  • 1/4 tsp cracked black pepper
  • 1/4 tsp kosher salt, plus more to taste
  • 2 green onions, thinly sliced (about 3 tbsp)
  • 1 1/2 tsp fresh chives, minced, plus more to garnish if desired
  • 1 1/2 tsp fresh dill, plus more to garnish if desired
  • 1 1/2 tsp fresh parsley


  1. Preheat your oven to 400 degrees Fahrenheit / 205 degrees Celcius. Line a baker's half sheet pan with aluminum foil and reserve to the side.
  2. Select a pot that is large enough that all of your eggs will fit in an even layer and has a lid, which will be used later. Add the eggs to the pot and cover with cool water, plus one inch. Bring the water to boil over high heat.
  3. While the eggs are coming to a boil, bake the bacon. Transfer the bacon to the reserved foil-lined pan in an even layer and bake for 15 minutes then carefully flip the bacon and continue baking for an additional 5-10 minutes depending on the thickness of the bacon. You'll know the bacon is done when it has darkened in color and the rendered fat looks almost frothy. Carefully transfer each piece of bacon to a paper towel-lined plate and reserve to the side to cool.
  4. Once the egg and water have reached a full rolling boil, cover with the lid and remove the pot from heat. Allow the eggs to steam in the covered pot for 12 minutes (no more than 14!).
  5. 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. Once the eggs have finished steaming, carefully transfer each egg to the ice bath to cool for 5-10 minutes or until cool to the touch. I like to use a slotted pasta spoon or other slotted spoon for this so I don't transfer excess hot water to the ice bath.
  6. Once the eggs are cool, crack and peel the shells off. My favorite method for doing this is to gently crack them on a towel-lined countertop. 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! 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.
  7. Slice each egg in half and remove the yolks, transferring them to a mixing bowl as you work.
  8. Use a fork to gently mash the egg yolk until it breaks down into smaller crumbles. This will help the yolk mix with he other filling ingredients much better once they are added.
  9. Add the mayonnaise, Dijon mustard, garlic powder, pepper, and salt. If you prefer a smoother filling you can use a hand mixer to blend the ingredients, but I prefer to skip this step and just mix by hand with a spatula. The egg yolk mixture will be less smooth this way, but you're already adding textured ingredients like green onions so I think the difference in final texture is negligible. Add the green onions, chives, dill, and parsley and mix together with a silicone spatula until well-combined.
  10. You can pipe the filling using a piping bag or zip-lock bag or you can use a small cookie scoop if you prefer. If you are piping the filling, I like to line a tall glass with a piping bag to help secure the bag while I fill it. Use your spatula to fill the bag, then twist he end closes and snip the tip open with a pair of scissors. Pipe each egg white half with filling.
  11. Slice the bacon into chunks and top each deviled egg with a piece. Garnish with additional dill and chives if desired.
  12. Chill deviled eggs on a covered platter for a minimum of 20 minutes or overnight before serving. For storage and transporting, I highly recommend this deviled egg storage container.


Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

4/5/23 This recipe was updated and may no longer fit specified dietary preferences from previous versions of this post. Previous version 8/2/18.

* Garlic-infused olive oil is a staple in low-fodmap pantries. If you are unable to tolerate garlic powder but can tolerate garlic-infused olive oil, you can omit the garlic powder in favor of 1-2 tsp of garlic-infused olive oil to taste.


  • Serving Size: 2 halves
  • Calories: 242
  • Sodium: 658 mg
  • Fat: 21 g
  • Saturated Fat: 5 g
  • Carbohydrates: 2 g
  • Protein: 14 g
  • Cholesterol: 213 mg

Keywords: deviled eggs, ranch, bacon