Appetizers

Bacon Ranch Deviled Eggs

Disclosure: This post is sponsored by the Egg Farmers of Canada. All opinions on this blog are my own.

Bacon Ranch Deviled Eggs are a delicious savoury twist on classic deviled eggs. The filling is a divine mixture of creamy ranch dressing, bacon, Dijon mustard and chives. 

Bacon Ranch Deviled Eggs - A delicious savoury twist on classic deviled eggs! The filling is a divine mixture of creamy ranch dressing, bacon, Dijon mustard and chives.

We eat a lot of eggs in our home. I use them for baking, breakfast recipes (hello scrambled eggs!), lunch, casseroles and lots of other ways. They’re protein-packed, versatile and just plain delicious. Deviled eggs are one of my all-time favourite appetizers like these Bacon Ranch Deviled Eggs I’m sharing with you today. You won’t be able to stop at just one!

World Egg Day

Did you know that October 9th is World Egg Day? On this day, the Egg Farmers of Canada and us Canadians celebrate the hardworking people in our food industry who bring us fresh, local and high quality eggs to our kitchens. Our recipes would not be the same without them!

Our Canadian egg farmers deserve some appreciation. They are located across our beautiful country in all 10 provinces and the Northwest Territories. Let’s take a moment to thank them and tell them how much we appreciate all the important work they do. 

I recently learned that Canada’s egg farming sector donated millions of eggs to food banks across Canada. Giving back and supporting communities matters to them and it’s a great sight to witness.

Bacon Ranch Deviled Eggs - A delicious savoury twist on classic deviled eggs! The filling is a divine mixture of creamy ranch dressing, bacon, Dijon mustard and chives.

Watch the video below featuring Chef Lynn Crawford and Canadian egg farmers and then share the video with your friends and family using the hashtag #WorldEggDay!

In honour of World Egg Day, I have a mouthwatering appetizer for you to make for your family. If you love deviled eggs, you have to try this yummy twist. 

This recipe is great because you can make it ahead of time and store it in the fridge till you are ready to serve. Once we can get back to doing potlucks and parties, I know I’ll be bringing some to share with everyone. 

Matty, my fiancé, ate quite a few and I had to tell him to leave me some to try. They are a great little snack or side dish for lunch. 

Bacon Ranch Deviled Eggs - A delicious savoury twist on classic deviled eggs! The filling is a divine mixture of creamy ranch dressing, bacon, Dijon mustard and chives.

Ingredients

Grab a dozen eggs and a few other ingredients you probably have in your fridge right now.

  • Hardboiled eggs
  • Ranch salad dressing – I used the liquid dressing not the powdered mix.
  • Mayonnaise – It adds more creaminess
  • Dijon mustard – For that flavour kick
  • Fresh chives
  • Cooked bacon – I make mine in the oven so clean-up is easier
  • Paprika 
  • Pepper

I didn’t include any extra salt because I find the bacon is salty enough and I don’t want to overpower the recipe.

Bacon Ranch Deviled Eggs - A delicious savoury twist on classic deviled eggs! The filling is a divine mixture of creamy ranch dressing, bacon, Dijon mustard and chives.

How to Make

  1. Cut hardboiled eggs in half lengthwise. Scoop out the yolk into a bowl and set the white parts aside.
  2. Add Ranch dressing, mayonnaise, Dijon mustard, chives, and bacon to the bowl with the yolks and stir to combine. Season with pepper.
  3. Add about two teaspoons of the yolk mixture to the hollowed out portion of the egg whites. Sprinkle with paprika and top with extra chives and bacon, if desired.
  4. Refrigerate until ready to serve.

Bacon Ranch Deviled Eggs - A delicious savoury twist on classic deviled eggs! The filling is a divine mixture of creamy ranch dressing, bacon, Dijon mustard and chives.

How Far Ahead Can You Prepare 

You can start making this recipe 1 to 2 days ahead. Keep the egg whites and yolk filling separate until you are ready to serve. Make sure they are covered in plastic wrap in your fridge until you are ready to assemble.

How to Store

If you end up having any extra deviled eggs, store them in the fridge, covered, for up to 3 days.

More Ways to Enjoy Eggs

So now you know how I will be enjoying World Egg Day! I’d love to hear how you’ll be enjoying your eggs on this special day. Share what you’ll be eating on social media on October 9th with the hashtag #WorldEggDay. 

I’m always interested in new recipes to try so I’ll be following along to see what egg recipes people are eating!

Bacon Ranch Deviled Eggs - A delicious savoury twist on classic deviled eggs! The filling is a divine mixture of creamy ranch dressing, bacon, Dijon mustard and chives.

Bacon Ranch Deviled Eggs

Bacon Ranch Deviled Eggs

Yield: 24
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

A delicious savoury twist on classic deviled eggs! The filling is a divine mixture of creamy ranch dressing, bacon, Dijon mustard and chives.

Ingredients

  • 12 hardboiled eggs
  • 1/2 cup Ranch salad dressing
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh chives, chopped
  • 4 slices of cooked bacon, crumbled
  • 1/4 teaspoon paprika
  • Pepper, to taste

Instructions

  1. Cut hardboiled eggs in half lengthwise. Scoop out the yolk into a bowl and set the white parts aside.
  2. Add Ranch dressing, mayonnaise, Dijon mustard, chives, and bacon to the bowl with the yolks and stir to combine. Season with pepper.
  3. Add about two teaspoons of the yolk mixture to the hollowed out portion of the egg whites. Sprinkle with paprika and top with extra chives and bacon, if desired.
  4. Refrigerate until ready to serve.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 78Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 97mgSodium: 127mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

 

Stacie Vaughan

Stacie is the mom of two girls and lives in Ontario, Canada. She enjoys cooking/baking, photography, reading, DIY and is fueled by lots of coffee!

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