These Bacon Ranch Deviled Eggs are an incredibly yummy twist on classic deviled eggs. They have a creamy filling with bits of bacon and flavors of your favorite ranch dressing from dried herbs. These Deviled Eggs are full of flavor and both gluten-free and dairy-Free!
Bacon Ranch Deviled Eggs
When entertaining, deviled eggs are always one of my go-to appetizer recipes. They're so easy, inexpensive and a crowd pleaser every time!
Instead of making the same old recipe this year, I put a flavorful twist on the classic. These hard boiled eggs are loaded with crumbled bacon and a homemade ranch seasoning that takes this recipe to the next level.
How To Make These Bacon Ranch Deviled Eggs
Here's what you'll need to make this recipe:
- Hard Boiled Eggs. Choose your favorite method of hard boiling. I always use my instant pot and use the 5-5-5 method. Cook for 5 minutes, natural release 5 minutes, then an ice bath for 5 minutes. Easy to peel hard boiled eggs every time!
- Bacon. Cooked and crumbled.
- Mayo
- Dijon Mustard
- Apple Cider Vinegar
- Seasonings: Dried chives, garlic powder, onion powder, dill, and a pinch of salt and pepper.
- Optional: sprinkle the eggs with some paprika to garnish or cayenne powder if you like some spice.
Looking for more gluten free recipes using eggs? Check out these favorites!
Follow These Steps to Make This Delicious Deviled Eggs Recipe
- Hard boil your eggs- whichever way you prefer.
- Peel the eggs. An ice bath makes peeling much easier!
- Slice the eggs lengthwise, then scoop the yolks out into a separate bowl.
- Mash the yolks with a fork.
- Mix in the mayo, mustard, vinegar and seasonings. Then stir in the crumbled bacon.
- Pipe yolk filling into the eggs and garnish with extra bacon and chives. Enjoy!
Storage and Serving Suggestions
These deviled eggs are easy to prep ahead!
- Mix up the filling ahead of time, store covered in the fridge, but don't fill the eggs until the day of serving.
- Hard boil the eggs up to 3 days ahead and keep them in the fridge.
Serve these as a fun finger food on Easter, or serve as an appetizer at any party or gathering! Looking for a healthy, low carb afternoon snack? This is it!
Have you made this recipe? Tag me on instagram @thrivingglutenfree so I can see how it turned out!
Let's Eat!
Bacon Ranch Deviled Eggs
Ingredients
- 6 Eggs hard boiled & peeled
- 4 slices Bacon cooked and crumbled
- 4 tablespoon Mayo
- 1 teaspoon Dijon Mustard
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Dried Chives
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Dill dried
- Pinch of Salt & Pepper
Garnish
- Sprinkle with paprika or cayenne powder(if you like some heat).
- Top with extra bacon and chives.
Instructions
- Fry bacon slices in a skillet over medium heat until browned and crispy. Set aside on a paper towel to absorb any grease. When cool, crumble into pieces.
- Peel your hard boiled eggs and slice each lengthwise. Carefully take out the yolks and place in a bowl.
- Add mayo, dijon mustard, vinegar, onion powder, garlic powder, chives, dill, bacon pieces(save a tablespoon or 2 for sprinkling on top), salt and pepper to the yolks.
- Mash with a fork until creamy, then fill the egg whites evenly with the yolk mixture. You can scoop it in with a spoon or get fancy with a piping bag. Either works!
- Garnish with extra bacon bits and chives. You can also sprinkle with a little cayenne pepper if you like some heat! Store covered in the refrigerator for up to 3-4 days.
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