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Loaded Bacon Ranch Deviled Eggs

Creamy deviled eggs loaded with crispy bacon, sharp cheddar, and zesty ranch seasoning for the ultimate party bite.

  • Total Time: 35 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 1 packet (1 oz) ranch seasoning mix
  • 1 tablespoon apple cider vinegar
  • 6 slices bacon, cooked crispy and crumbled
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tablespoons chopped fresh chives
  • Salt and black pepper, to taste
  • Smoked paprika, for garnish

Instructions

  1. Place eggs in a single layer in a large pot and cover with cold water by 1 inch.
  2. Bring to a boil, then cover, remove from heat, and let sit for 11 minutes.
  3. Transfer eggs to an ice bath for 10 minutes, then peel.
  4. Slice eggs in half lengthwise and scoop yolks into a bowl, arranging whites on a serving platter.
  5. Mash yolks until smooth, then mix in mayonnaise, sour cream, Dijon mustard, ranch seasoning, and apple cider vinegar until creamy.
  6. Fold in half of the crumbled bacon and half of the shredded cheddar. Season with salt and pepper.
  7. Spoon or pipe the yolk mixture back into the egg white halves.
  8. Top each egg with remaining bacon, cheddar, chopped chives, and a light dusting of smoked paprika.
  9. Chill for at least 20 minutes before serving.

Notes

Store leftovers covered in the refrigerator for up to 3 days. For a spicy kick, add a few dashes of hot sauce to the yolk mixture. These eggs also travel well in a deviled egg carrier, making them one of the easiest labor day recipes to bring along to any gathering.

  • Author: Ella Whitley
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Method: Boiling, No-Bake Assembly
  • Cuisine: American