Bacon Cheddar Ranch Deviled Eggs

Deviled eggs: Just 6 ingredients, and 20 minutes of time, you get the perfect deviled egg recipe that is bursting with big flavor thanks to the bacon, cheese, and ranch. This is sure to be your new favorite way to make deviled eggs.

Classic deviled eggs are taken up a step with these Bacon Cheddar Ranch Deviled eggs. These Bacon Cheddar Ranch Deviled Eggs are easy to make, and are so good they will be the first appetizer gone at any party.

Is there anything more delicious than bacon? How about ranch? Wait…what about cheese? Gahh, add those all together for these Bacon Cheddar Ranch Deviled Eggs. Honestly, I love deviled eggs, and wanted a delightful twist on the classic deviled egg recipe, with a smooth creamy filling  with bits of bacon and the cooling fresh flavor of ranch and green onions.

How to Make Deviled Eggs

Best Deviled Eggs

For traditionalist the tried and true options of mayo and mustard mixed with egg yolk is always a win, but the cool thing about classic deviled eggs is, it’s a great canvas to expand on tradition.  You can add whatever fun twists you want. For example, I use jalapeno in this recipe for deviled eggs, to add a little heat. 

My little sister uses bacon jam on hers. Yum!

Bacon, cheddar and ranch pump up the flavor profile, and  are just such a fun flavor combo that I particularly enjoy these deviled eggs. And I have a sister who hates mustard, so they are the perfect solution for her as well. No mustard in these easy deviled eggs. 

How do you make good deviled eggs?

This is a dish that has been tested, and played around with, with lots of variations.  Regardless of what is mixed in with the yolk qualities to look for in a good deviled egg are:

• A firm egg white boat to hold the yolk filling.
• The egg white stays intact when peeled.
• The egg yolk filling is smooth, creamy, and flavorful.
• The filling has everything you want in it.

To achieve this, choose a method of cooking and peeling that works, and mix well to get that creamy smooth consistency.

Use Old Eggs to Make Peeling Easier

Other methods for peeling hard boiled eggs

• Add salt to the water you  boil in.
• When eggs are done cooking, run them under cold water until they are cold, then slightly crack them and place them in an ice bath for 5-10 minutes. 
• Gently roll the cooked egg on a cutting board (or other hard surface) with the palm of your hand makes lots of cracks in the shell, which in theory will help to detach the membrane from the egg white.
• Try putting an egg in a glass, adding a little bit of water, covering the mouth of the cup with his hand, and then shaking vigorously for 20 seconds. The combination of the water and the shaking seems to cause the shell to detach from the membrane in one giant piece.  At least that is what the viral video showed! Hahaha

It’s a funny thing to call deviled eggs devilish when they’re such a heavenly tasting dish.  Putting on a historian hat for a second a quick timeline of the“deviled” egg is:

• The late 1700’s “deviled” was used for a highly seasoned boiled dish.
• During this era it was common to compare spicy seasonings with the heat from hell.
• By the 1800’s it turned into a term used for spicy condiments.
• In the late 1800’s mayo and mustard entered the scene as a binder for the smashed egg yolk.
• After WWll they became a staple at your potluck picnic.
• Once they became a staple chefs started playing around with the flavors and spices searching for the best deviled egg recipe…like this tasty bacon cheddar ranch version. Amongst all the experimentation the hot and spicy name stuck.

This is a variation on the classic deviled egg.  It’s not hot and spicy in the traditional sense of the word.  The ranch, bacon, and cheese give it a flavor all of its own, that’s sure to amaze and delight at the summer picnic… if they make it there.  

Deviled Eggs Tips:

Use deviled eggs within 3-4 days.

Hard-cooking eggs will remove the natural coating from eggs, making it easier for bacteria to enter through the shell’s pores. Thus, only cook them if you intend to use them within a week. And keep them in the fridge.

Mix up the filling early if you want to plan ahead, but don’t pipe them full until just before serving.

Bacon Cheddar Ranch Deviled Eggs

Deviled eggs with a bacon cheddar ranch twist. This creamy filling is loaded with bacon, cheese, and ranch flavors, and topped with crispy bacon for a delightfully tasty appetizer. 

5 from 4 votes

Print Pin Rate

Course: Snack

Cuisine: American

Keyword: bacon deviled eggs, deviled eggs, keto, low carb, ranch

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 24 eggs

Calories: 79kcal

Ingredients

• 3 Slices bacon 3 oz.
• 12 large eggs hard-cooked
• ½ cup mayonnaise
• 2 tablespoons green onion sliced thinly
• 1 Tbs ranch seasoning
• 1 Tbs Cheddar Cheese Shredded
• Salt and pepper to taste

Instructions

• Hard cook eggs according to your preference (air fryer, pot of water, instant pot)
• In an 8- to 10-inch frying pan over medium high heat, cook bacon, until crisps. 
• Transfer the bacon to a paper towels and drain. Then chop into small pieces, reserving a little for the top. 
• Cut each egg in half lengthwise
• Scoop out yolks and place in a bowl. Mash yolks with a fork and stir in mayonnaise, green onions, ranch seasoning, cheese, and crumbled bacon until well blended. Add salt and pepper to taste.
• Spoon or pipe about 1 Tablespoon of the yolk mixture into the hollow in each egg-white half. 
• Top with reserved bacon pieces. 
• Serve immediately or cover and chill up to 4 hours.

Nutrition

Calories: 79kcal | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 86mg | Sodium: 129mg | Potassium: 35mg | Vitamin A: 2.7% | Vitamin C: 0.1% | Calcium: 1.7% | Iron: 2.3%

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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