Loaded Spicy Bacon Ranch Deviled Eggs
These deviled eggs are a bold twist on the classic, featuring creamy ranch filling, crispy bacon, a spicy kick from jalapeño and hot sauce, and a sprinkle of fresh herbs. Perfect for parties, brunches, or any snack craving, they’re easy to make and always a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 deviled egg halves (12 servings) 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 12 large eggs, hard-boiled and peeled
- 1/3 cup mayonnaise
- 1/4 cup prepared ranch dressing
- 1 tablespoon Dijon mustard
- 1 teaspoon hot sauce (adjust to taste)
- 2 teaspoons fresh lemon juice
- Salt and black pepper, to taste
- 5 slices bacon, cooked until crisp and finely chopped
- 2 tablespoons fresh chives or green onions, finely sliced
- 1 small jalapeño, seeded and minced
- Sweet or smoked paprika, for dusting (optional)
Instructions
- Place 12 large eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 10-12 minutes.
- Transfer eggs to a bowl of ice water or run under cold water for at least 5 minutes. Gently tap each egg on the counter and peel under running water.
- While eggs cool, cook 5 slices bacon in a nonstick skillet over medium heat until crisp (about 6-8 minutes). Drain on paper towels, then finely chop.
- Slice each egg in half lengthwise. Gently remove yolks and place in a mixing bowl. Set whites on a platter.
- Mash yolks with a fork until smooth, then add mayonnaise, ranch dressing, Dijon mustard, hot sauce, lemon juice, and salt & pepper to taste. Mix until creamy.
- Stir in half the chopped bacon, 1 tablespoon chives, and half the minced jalapeño. Taste and adjust seasoning or heat as desired.
- Spoon or pipe the filling into the egg whites, mounding it slightly.
- Sprinkle with remaining bacon, chives, and jalapeño. Dust lightly with paprika if desired.
- Refrigerate eggs for at least 30 minutes to let flavors meld. Serve cold or at cool room temperature.
Notes
For easier peeling, use eggs that are at least a week old. Adjust the heat by varying the amount of hot sauce and jalapeño. For a vegetarian version, swap bacon for crispy fried shallots or vegetarian bacon. Chill eggs before serving for best flavor and texture. Filling can be made ahead and stored separately from whites.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 95
- Sodium: 180
- Fat: 7
- Saturated Fat: 2
- Carbohydrates: 1
- Protein: 5
Keywords: deviled eggs, bacon, ranch, spicy, appetizer, party snack, jalapeño, easy, gluten-free, keto, brunch