This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
Surprise your guests with these fun and delicious Bacon Ranch Deviled Eggs at your next party or family gathering. They are super simple to make and everyone will be fighting over them! How could they not? Ranch and bacon come together perfectly for a fun twist on an old favorite…..
These Bacon Ranch Deviled Eggs are perfect for any type of diet that your guests may be on, and I have included tips and suggested ingredients swaps to keep them Whole30, Keto and Paleo compliant.
How to make Bacon Ranch Deviled Eggs:
Stove-top Hard Boiled Eggs:
Place eggs in a large saucepan. Fill the pan with cold water to about 1-inch above the eggs.
Bring to a full boil. Turn off the heat, cover and let the eggs sit for 11 minutes.
Drain the eggs and place in an ice bath to stop them from continuing to cook.
Instant Pot Hard Boiled Eggs:
Place trivet at the bottom of the inner Instant Pot pan. Place eggs on top of trivet, stacking evenly if necessary.
Add one cup of water to the pan. Close the lid and set Instant Pot for 5 minutes on Manual at HIGH pressure.
Allow pot to release the pressure naturally for 5 minutes, then very carefully quick release any remaining steam.
Remove the eggs from the pot and place in an ice bath for 5 minutes.
Remove from the ice bath and peel or store in the refrigerator until ready to use.
For the filling:
While the eggs are cooking, cook the bacon in a large skillet over medium heat until browned and crispy.
Place the bacon on a paper towel lined plate. Reserve the bacon grease that remains in the skillet. Set aside.
Chop the bacon and set aside.
Peel the eggs and cut them in half lengthwise.
Place the yolks in a bowl. Smash the yolk with a large fork to break them apart.
^^^that bowl is too small^^^
Add the bacon grease, ranch dressing, mustard, half of the chopped bacon and half of the green onions to the bowl.
Mix to combine.
Spoon the filling into the egg whites, or pipe the filling into the center using a decorating bag and tip if desired.
Garnish with reserved bacon and chopped green onions.
Then stand back as the swarm attacks the plate!!
For Whole30, Keto and Paleo Bacon Ranch Deviled Eggs:
Make sure you use sugar-free bacon, ranch dressing and Dijon Mustard.
You can purchase Tessemae’s or Primal Kitchen’s Ranch Dressing, or make your own compliant Homemade Ranch Dressing.
I used Pederson’s Whole30 Bacon, but there are other brands available. {I buy mine at Sprout’s}
More delicious deviled egg recipes:
Enjoy!!
Bacon Ranch Deviled Eggs
Ingredients
- 12 large eggs
- 3 slices bacon reserve grease
- 1/3 ranch dressing
- 2 green onions finely chopped
- 1 Tablespoon Dijon mustard
Instructions
Stove-top Hard Boiled Eggs
- Place eggs in a large saucepan. Fill the pan with cold water to about 1-inch above the eggs.
- Bring to a full boil. Turn off the heat, cover and let the eggs sit for 11 minutes.
- Drain the eggs and place in an ice bath to stop them from continuing to cook.
Instant Pot Hard Boiled Eggs
- Place trivet at the bottom of the inner Instant Pot pan. Place eggs on top of trivet, stacking evenly if necessary.
- Add one cup of water to the pan. Close the lid and set Instant Pot for 5 minutes on Manual at HIGH pressure.
- Allow pot to release the pressure naturally for 5 minutes, then very carefully quick release any remaining steam.
- Remove the eggs from the pot and place in an ice bath for 5 minutes.
- Remove from the ice bath and peel or store in the refrigerator until ready to use.
For the Filling
- While the eggs are cooking, cook the bacon in a large skillet over medium heat until browned and crispy.
- Place the bacon on a paper towel lined plate. Reserve the bacon grease that remains in the skillet. Set aside.
- Chop the bacon and set aside.
- Peel the eggs and cut them in half lengthwise.
- Place the yolks in a bowl. Smash the yolk with a large fork to break them apart.
- Add the bacon grease, ranch dressing, mustard, half of the chopped bacon and half of the green onions to the bowl.
- Mix to combine.
- Spoon the filling into the egg whites, or pipe the filling into the center using a decorating bag and tip if desired.
- Garnish with reserved bacon and chopped green onions.
Notes
- Make sure you use sugar-free bacon, ranch dressing and Dijon Mustard.
- You can purchase Tessemae’s or Primal Kitchen’s Ranch Dressing, or make your own compliant Homemade Ranch Dressing.
- I used Pederson’s Whole30 Bacon, but there are other brands available. {I buy mine at Sprout’s}
Leave a Reply