Ingredients
Scale
- 6 large eggs
- 4 slices bacon
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon reserved bacon fat, warm
- 1 teaspoon ranch seasoning (or 1/2 tsp each dried dill, garlic powder, onion powder)
- 1 tablespoon pickle brine or white vinegar
- 1/4 cup shredded sharp cheddar
- 2 tablespoons chopped fresh chives
- Salt and black pepper, to taste
Instructions
- Place eggs in a steamer basket over an inch of boiling water, cover, and steam for 13 minutes.
- Transfer eggs immediately to an ice bath and let cool 10 minutes, then peel.
- While eggs cook, fry bacon in a skillet until crisp. Drain on paper towels, crumble, and reserve 1 tablespoon of the rendered fat.
- Halve eggs lengthwise and scoop yolks into a bowl, arranging whites on a broiler-safe tray.
- Mash yolks with mayonnaise, sour cream, warm bacon fat, ranch seasoning, and pickle brine until smooth. Season with salt and pepper.
- Fold in half the crumbled bacon, then pipe or spoon the filling back into the egg whites.
- Top each egg with a pinch of shredded cheddar and the remaining bacon crumbles.
- Broil on high for 60-90 seconds, watching closely, until cheese is bubbly and edges are golden.
- Garnish with chopped chives and serve warm.
Notes
Steaming instead of boiling makes peeling far easier and avoids the gray-green ring around the yolk. If the bacon fat solidifies before you mix it in, microwave it for 10 seconds so it blends smoothly. Eggs can be filled a day ahead and refrigerated unbaked — add the broiler step just before serving so they arrive warm.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Steamed, broiled
- Cuisine: American