Similar to a traditional deviled egg recipe, but with a couple of twists that make them even more delicious in my opinion, these deviled eggs with bacon are one of my family’s favorite appetizers for Easter.
The addition of bacon and jalapenos (optional) along with ranch dressing put a zesty spin on this classic appetizer.
Last year, I discovered a new favorite to add to my Easter recipes: ranch deviled eggs with bacon and jalapeno.
I served my classic deviled eggs recipe, a spicy deviled egg recipe with sriracha, and these bacon jalapeno deviled eggs. They all three got rave reviews, but the deviled eggs with bacon were everyone’s favorite way to eat them. A little bit of crunch and a little bit of spice make deviled eggs a tad more adventurous than the classic version.
The first step to getting deviled eggs the perfect way is to start with perfect hard-boiled eggs.
If you have an Instant Pot, check out my method here. If you’re using a different method to hard-boil eggs these three tips still apply:
- Don’t use fresh eggs. I’m not saying to use expired eggs (even though I do!) but I am saying not to use the carton you just bought if you can help it. Older eggs make for easier peeling.
- After your eggs steam, boil, or pressure cook remove them using tongs, and place eggs immediately into an ice bath. The cold water will get the eggs to room temperature faster preventing them from continuing to cook as they rest. Use a slotted spoon to remove them once they are cool to the touch and you’re ready to peel.
- Peel the eggs under a trickle of running water from your kitchen sink or peel them underwater using a large bowl to make peeling easier.
Are you ready to make the best deviled eggs recipe?
How to Make Bacon Deviled Eggs
Ingredients
- 12 large eggs, hardboiled
- ⅓ cup ranch dressing*
- jalapenos (optional)
- crispy bacon bits
- kosher salt to taste
*Instead of using ⅓ cup mayonnaise as you would in a classic recipe, we’re going to use a zesty food that’s one of everyone’s favorite ingredients. Who doesn’t love ranch dressing! You might even get the whole family to try deviled eggs for the first time thanks to your secret ingredient.
Directions:
Slice cooled, hard-boiled eggs in half vertically.
Scoop out the egg yolks from the white halves and place them in a small bowl. I use a baby food spoon for this and it makes the job so easy!
Mash yolks in the mixing bowl until smooth. If you’re going to pipe the deviled egg filling into the whites later, you’ll need to make sure they are mashed up VERY well so that your piping bag doesn’t clog. If you’re using the small spoon method you have a little more wiggle room.
Cook bacon until crisp and crumble into small pieces. To save time I just get a pack of Real Bacon Bits and microwave them on paper towels.
Add ranch dressing and bacon bits and mix well using the same fork.
(optional) you can add a pinch of salt and black pepper to taste at this point, but I didn’t feel like my deviled eggs needed it thanks to the salty bacon, pickled jalapeno, and well-seasoned ranch dressing.
Add yolk mixture into the hollows of the egg whites using a pastry bag or a spoon. I recommend just using a spoon for this recipe since the yolk mixture is chunkier than when making deviled eggs the traditional way. If you do decide to pipe make sure you have a very large decorating tip.
Store the deviled eggs in the refrigerator an airtight container until ready to serve. I usually just place them in a glass baking dish and covered them tightly with plastic wrap. One day I’ll get a nice egg tray so I can store them and safely travel with them!
Deviled eggs with bacon make a great party appetizer no matter the season. Try my Southern Deviled Eggs for a more simple recipe to bring to your next holiday or gathering.
Ranch Deviled Eggs with Bacon and Jalapeno
Ingredients
- 12 large eggs hardboiled
- ⅓ cup ranch dressing
- jalapenos optional
- 1 pkg Real Bacon crispy bacon bits
- kosher salt to taste
Instructions
- Slice cooled, hard-boiled eggs in half vertically.
- Scoop out the egg yolks from the white halves and place them in a small bowl. I use a baby food spoon for this and it makes the job so easy!
- Mash yolks in the mixing bowl until smooth. If you're going to pipe the deviled egg filling into the whites later, you'll need to make sure they are mashed up VERY well so that your piping bag doesn't clog. If you're using the small spoon method you have a little more wiggle room.
- Cook bacon until crisp and crumble into small pieces. To save time I just get a pack of Real Bacon Bits and microwave them on paper towels.
- Add ranch dressing and bacon bits and mix well using the same fork.
- (optional) you can add a pinch of salt and black pepper to taste at this point, but I didn't feel like my deviled eggs needed it thanks to the salty bacon, pickled jalapeno, and well-seasoned ranch dressing.
- Add yolk mixture into the hollows of the egg whites using a pastry bag or a spoon. I recommend just using a spoon for this recipe since the yolk mixture is chunkier than when making deviled eggs the traditional way. If you do decide to pipe make sure you have a very large decorating tip.
- Store in the refrigerator in an airtight container until ready to serve.
Lynda Self says
Nom. nom. nom. These deviled eggs need to get in my belly!