Dress up your deviled eggs with the delicious combination of tasty ranch, crispy bacon, and creamy mayonnaise. A go-to appetizer for all potlucks and events!
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Table of Contents
- About Bacon Ranch Deviled Eggs
- What’s in bacon ranch deviled eggs?
- Can you use precooked bacon?
- Can you use homemade ranch seasoning?
- What’s the best way to boil eggs?
- Tips for perfect hard-boiled eggs
- How can you tell if an egg is still good?
- How long can you leave out deviled eggs?
- Can you make deviled eggs in advance?
- How long are deviled eggs good for?
- Can you freeze deviled eggs?
- Notes & tips for deviled eggs
- More delicious appetizers
- How to make bacon ranch deviled eggs
- Recipe Details
About Bacon Ranch Deviled Eggs
The quintessential no-fuss appetizer, these bacon ranch deviled eggs pack a ton of flavor and come together with seven pantry-friendly ingredients.
What’s in bacon ranch deviled eggs?
- Eggs – Hard-boiled to perfection (see further down this page for tips on boiling).
- Mayonnaise – A stable in many deviled egg recipes.
- Dry ranch seasoning – Can be storebought or homemade.
- Ground mustard, garlic powder, and paprika – For flavor and garnish.
- Cooked and crumbled bacon – Because ranch tastes better with bacon.
Can you use precooked bacon?
Totally! Precooked bacon works fine with this recipe. And if you’re concerned about the texture – as precooked bacon tends to be soft – check the package for microwaving instructions. This should help zap some crispiness back into the bacon and give your deviled eggs some crunchy texture.
Can you use homemade ranch seasoning?
Yes! In fact, I make my own ranch dressing mix that I like to use in recipes like this.
What’s the best way to boil eggs?
A lot of this can depend on your personal preferences, but in my experience, this has been the most fool-proof way to get perfect hard boiled eggs:
- Add eggs to a medium saucepan. Pour in cold water until eggs are covered by at least an inch of water.
- Bring water to a roiling boil. Remove saucepan from heat, then cover. Allow the eggs to sit in the hot water for about 10-12 minutes.
- Once the eggs have cooked, strain the hot water from the pan and thoroughly rinse the eggs in cold water. While rinsing, fill up a bowl (or reuse the saucepan) with cold water and place the eggs inside. TIP: Adding some ice to the water will be a big help.
- Allow eggs to cool completely before using, about 15-30 minutes.
Tips for perfect hard-boiled eggs
To prevent the eggs from cracking and to have a shell that’s easier to peel, add about 1/2 teaspoon salt to the water while boiling the eggs. There is a chance this may give the eggs a hint of saltiness, though.
To prevent the egg whites from running and another way to have easy-to-peel hard-boiled eggs, add one teaspoon of vinegar to the water. Keep in mind that this may give the eggs a tangy flavor.
You can also use both of the above tips together (adding salt and vinegar to the water) to really control what your eggs will do both during and after boiling.
How can you tell if an egg is still good?
Did you know that eggs can still be fresh long past the “best by” date? Because they totally can!
All you need to do is perform a simple test to confirm that the eggs are still fresh:
- Fill a deep bowl with cool water (at least three or four inches) and gently drop the egg in.
- Watch the egg. If it sinks to the bottom, it’s fine to eat. If it floats toward the top of the water, throw it out.
Eggs release gas as they begin to spoil, and this gas is what makes an egg float in water. A floating egg is a sure sign that it’s not safe to eat.
So before throwing out that dated carton, always do this egg freshness test! Over the years, I’ve had eggs last nearly two months longer than what the egg carton said they would. It’s saved me a lot of money and trips to the grocery store.
How long can you leave out deviled eggs?
Whenever you serve finger food for your guests to enjoy, you should always keep track of how long it sits at room temperature.
For most foods, the general rule of thumb is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone”, this is usually at or just above room temperature. In most cases, deviled eggs will be served chilled, so this should give you more time (about one hour) before the deviled eggs reach room temperature.
So, in total, these deviled eggs can be left out for “about” three hours, depending on their starting temperature and the temperature of the room. However, be sure to still check the deviled eggs every now and then and make your best judgment call.
Once you pass the recommended time, you can place the deviled eggs back in the refrigerator. If your guests still want more, let them chill for at least 30 minutes before bringing them back out again.
Can you make deviled eggs in advance?
Yes! In fact, that’s one of the main reasons that deviled eggs are so popular at gatherings: they “stay pretty” for a decent period of time, making them prime candidates for preparing long before the festivities start.
For best results, deviled eggs can be prepared and stored in the refrigerator for up to 24 hours before serving.
How long are deviled eggs good for?
Once prepared, deviled eggs can be stored in the refrigerator in a sealed container for up to three to four days.
Can you freeze deviled eggs?
The answer to this is tricky, and the answer itself might even discourage you from doing it:
The egg mixture (the “deviled” part made with the yolks) can be frozen. However, it’s not recommended to freeze the egg whites. The egg whites will release a lot of water during the freezing and thawing process, making their texture hard, rubbery, and overall unappealing to eat.
This means that you can only freeze 50% of the deviled eggs, and you’ll have to discard (and recook) the egg whites when you’re ready to thaw and use the deviled egg mixture.
But if the above does not bother you or you simply have some egg mixture left over, then feel free to freeze the egg mixture in a sealed container or freezer bag for up to one month.
Notes & tips for deviled eggs
- If you’d like more tips and tricks on how to get perfect boiled eggs, check out this guide: How to Make Perfect Hard Boiled Eggs.
- When piping the filling for the deviled eggs, I recommend using Winton’s 1M piping tip. This tip gives the perfectly formed ribbons that come to a six-pointed star in the center.
More delicious appetizers
How to make bacon ranch deviled eggs
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Prepare the eggs by slicing them in half (lengthwise down and the center) and scooping out the yolks into a medium bowl.
Step 2 – In the bowl with the yolks, add the mayonnaise, dry ranch seasoning mix, ground mustard, and garlic powder. Use a fork to mash it all together until nice and smooth.
Step 4 – Garnish each deviled eggs with cooked and crumbled bacon and a sprinkling of paprika.
Step 5 – Cover and chill the deviled eggs for two hours.
Step 6 – Serve and enjoy!
Bacon Ranch Deviled Eggs
- Prepare eggs by slicing them lengthwise down the center. Scoop out yolks and transfer them to a medium bowl. Use a fork to break apart and fluff the yolks. If desired, rinse the egg white halves to remove any yolk residue. Arrange egg white halves on a baking sheet or deviled egg tray, then set aside.6 large eggs
- In the bowl with the egg yolks, add mayonnaise, ranch seasoning, ground mustard, and garlic powder. Use the fork to mash all the ingredients together until thoroughly combined. Do a quick taste test to make sure the mayonnaise and ranch flavor ratio is to your liking.1/3 cup mayonnaise, 1/2 tablespoon dry ranch dressing mix, 1/2 teaspoon ground mustard, 1/8 teaspoon garlic powder
- Garnish each deviled egg with crumbled bacon and paprika (optional).4 slices bacon, paprika
- Cover prepared deviled eggs and refrigerate for at least 2 hours.
- Serve immeidately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.