Bacon Deviled Eggs

4.4
(34)

Deviled eggs with bacon and ranch dressing. Easy and tasty. I invented this recipe when I was looking for a new way to make deviled eggs. Week-old eggs peel easier than fresh eggs. You can use precooked bacon if you like.

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Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
30 mins
Total Time:
1 hrs
Servings:
24
Yield:
24 deviled eggs

Ingredients

  • 12 eggs

  • 6 slices bacon

  • ¼ cup ranch dressing

Directions

  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.

  2. Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the egg yolks with the ranch dressing. Spoon the mixture into the egg white halves. Arrange on a tray and refrigerate at least 30 minutes before serving.

Nutrition Facts (per serving)

60 Calories
5g Fat
0g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 60
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 7%
Cholesterol 96mg 32%
Sodium 151mg 7%
Total Carbohydrate 0g 0%
Total Sugars 0g
Protein 4g
Calcium 14mg 1%
Iron 1mg 3%
Potassium 47mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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