My mother-in-law first turned me on to Ranch flavored deviled eggs and somewhere down the line, I added the crumbled bacon. It's a perfect marriage of flavors and textures. See my tips below for some other things I've done to this recipe to add extra flavor and zing!
- I made these recently using a teaspoon of dry Ranch Dressing mix and 1/2 teaspoon of creamy horseradish. They turned out really well but I prefer this more subtle approach in general.
- Try this recipe with grated Cheddar cheese mixed in for a richer flavor.
- Start out with 1 tablespoon of the Ranch dressing and taste it before adding the second tablespoon. You may not want 2 (or you might want 3!).
- If want your mixture creamier add more Ranch or mayo.
- Just a squirt (about an 1/8 of a teaspoon) of prepared mustard adds color and little depth to the eggs, without overpowering it with a mustardy flavor.
- To hard boil your eggs, put them in the pan and cover with cold water (there should be about an inch of water covering the eggs). Add about 1/2 teaspoon salt to the water. Turn on the burner to medium-high heat and bring to a roiling boil. Cover with a lid and turn off the burner. Let the eggs sit like this for 15 minutes. Then transfer the eggs to a dish of cold water and let sit for another 15 minutes. Hit the bottom (widest part) of the egg on the counter to crack and they should peel easily.
1-2 tablespoons Ranch dressing (according to taste)
4 slices bacon, crisply cooked and crumbled
Paprika, chives and/or freshly grated Parmesan Cheese for garnish, optional
Cut the peeled eggs in half length wise and place yolks in a medium mixing bowl. Set the whites aside. Mash the yolks with a fork and add mayonnaise, Ranch dressing and crumbled bacon. Spoon or pipe the mixture into each egg white half. Garnish with a sprinkle of paprika, snipped chives, and/or freshly grated Parmesan cheese if desired.