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These Bacon Ranch Deviled Eggs will be an instant hit at your next football watch party or holiday gathering, making them your new go to appetizer recipe!
Scroll down for my Bacon Ranch Deviled Eggs recipe or PIN IT for later!
If you have been around here for long, then you know I LOVE the holiday season! From late September until early January, I’m cramming in all the festivities. And by “all” I mean multiple trips to the pumpkin patch, watching every game for my favorite football team, baking all the fall and holiday treats, and hosting multiple celebrations, including but not limited, to Friendsgiving and our annual White Elephant/Ugly Sweater holiday party!
Whew, when you write it all down it seems exhausting, BUT I love every moment and live for this time of year!
With so much fun to be had, this time of year can sometimes get overwhelming (since I HAVE to do ALL the things); and I try my best to keep things manageable by sticking to simple recipes, sometimes going the store bought route (aka- picking up a store bought gingerbread making kit) and not over committing while still having fun and making memories.
Since every gathering and social shindig has food, I keep an arsenal of tried and true recipes in my back pocket to whip up whenever needed. Things like keeping a fridge stocked with fresh vegetables and a bottle of ranch dressing for an instant veggie tray or an “emergency” stash of cookie dough in the freezer for freshly baked cookies at a moment’s notice.
Bacon Ranch Deviled Eggs
Another easy and super affordable party appetizer is deviled eggs. I always have everything on hand to whip up my favorite deviled egg recipe and it doesn’t matter how fancy or “thrown together” the gathering is, everyone loves deviled eggs!
My basic deviled egg recipe has your standard ingredients, mayo, mustard, vinegar (or relish), paprika, salt and pepper and always a few generous dashes of Texas Pete® Original Hot Sauce, which doesn’t overpower my deviled eggs or make them spicy, it just adds an extra layer of bold, balanced flavor.
Even though you can never go wrong with a Classic Deviled Egg, since I make deviled eggs so often, I like to play around with the flavorings and garnishes. My beloved Lemon Caper Deviled Eggs and Bacon and Blue Cheese Deviled Eggs are always a hit, but recently I’ve been whipping up these crowd-pleasing, deemed “best ever” Bacon Ranch Deviled Eggs.
All the classic ingredients are there, including the “secret sauce,” Texas Pete® Original Hot Sauce, but I also threw in some ranch seasoning and bacon to add an extra layer of flavor. With all the rave reviews these little babies received, I guarantee that these Bacon Ranch Deviled Eggs will be an instant hit at your next football watch party, holiday gathering or Sunday dinner and will become your new go to appetizer recipe!
Helpful Bacon Ranch Deviled Eggs Cooking Tips and Information:
Can deviled eggs be made the day before?
Yes, deviled eggs can be made the day before. They will actually last in an air-tight container in the fridge for 2-3 days. I recommend to line the bottom of your food storage container with a paper towel before adding your Bacon Ranch Deviled Eggs, to help prevent the eggs from rolling around too much and to help absorb extra moisture from the eggs.
What is the best way to fill deviled eggs?
You can certainly use a spoon to portion the deviled egg filling into the egg whites, however, I think putting the filling into a piping bag or even a zip top plastic baggie to pipe the egg yolk filling into the egg whites is not only easier, but makes the deviled eggs look more professional.
How to easily peel hard-boiled eggs?
I shared a huge, detailed tutorial several years ago about how to make perfect hard-boiled eggs. You can check out that post, but my biggest tip for how to easily peel hard-boiled eggs is to avoid super fresh eggs. Eggs that have been sitting in your fridge for a week or so are easier to peel than ones you bought today.
Or, in a pinch, (and I won’t tell 😊) you can purchase already peeled hard-boiled eggs at most grocery stores. They are usually found in the produce department or where they have the pre-made sandwiches or salads.
Bacon Ranch Deviled Eggs
- 12 large eggs
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon dry ranch seasoning
- 2 teaspoons Texas Pete® Original Hot Sauce
- 1/4 teaspoon each Kosher salt and black pepper
- 3 Slices bacon, finely chopped
- 1 tablespoon chopped chives
- Place eggs in a single layer in a large pot. Cover with 1 to 1 ½ inches cold tap water.
- Place pot on stove top and bring to a full rolling boil over high heat. Boil eggs for one minute. Remove from heat and cover pot with a tight-fitting lid. Let eggs sit in hot water 10-11 minutes.
- Meanwhile fill a large bowl with ice and cold tap water. After eggs have sat covered in hot water for 10-11 minutes, use a slotted spoon or tongs to transfer eggs to bowl of ice water. Allow eggs to cool in ice water for 5 minutes.
- Peel cooled eggs by tapping them gently on cutting board or the edge of the bowl and running under cool water.
- Carefully cut eggs in half lengthwise and remove yolks. Place yolks in a bowl and mash with a fork until there are no lumps. Stir in mayonnaise, mustard, ranch seasoning, hot sauce, salt and black pepper; stirring until smooth and creamy.
- Transfer egg filling to a large piping bag or zip top freezer bag filled with a large round or star piping tip. Pipe egg yolk mixture into egg whites. Top egg yolk filling with bacon crumbles and chopped chives.
- Keep refrigerated until ready to serve.