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.