These Cheddar Bacon Ranch Deviled Eggs are perfect for Easter! They’re made with sharp cheddar, crispy bacon and all the flavours of Ranch, and they’re so easy to make!
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I don’t know about you, but I LOVE traditional Easter foods. In our family it was always roasted ham, scalloped potatoes, green beans, and occasionally deviled eggs made an appearance at the Easter dinner table as well. I’m a big fan of deviled eggs and these Best Ever Cheddar Bacon Ranch Deviled Eggs are probably my favourite variation on the classic deviled egg. They’re ultra smooth and savory, they’re cheesy, and the punch of the crispy bacon and sharp green onion is just deviled egg perfection!
Deviled eggs make the perfect appetizer and I’m thrilled to be adding these Best Ever Cheddar Bacon Ranch Deviled Eggs to my collection of appetizer recipes here on thebusybaker.ca. I have so many favourite appetizer recipes, many of which I’ve shared with you before like this Apricot Baked Brie and these Thai Peanut Salad Wonton Cups. These Best Ever Cheddar Bacon Ranch Deviled Eggs are definitely one of my favourites!
Do you love bite-sized food?
These Best Ever Cheddar Bacon Ranch Deviled Eggs are the perfect accompaniment to your Easter celebration, and your guests will be impressed by the simple and elegant presentation! And if you’re looking for other delicious Easter dinner dishes, check out these Rosemary Dill Roasted Baby Potatoes, these Garlic Butter Roasted Carrots, and this Classic Carrot Cake with Cream Cheese Frosting!
How to make deviled eggs:
- Set your timer! Nobody likes an undercooked or overcooked boiled egg and when you’re making deviled eggs it’s important to cook the eggs just right. Boil your pot of water first, drop the eggs gently into the lightly boiling water, cook for 10 minutes exactly, rinse and soak in cold tap water until completely cooled and ready to peel. The yolks will be cooked through to firm, but not dry – perfect for deviled egg filling!
- Be patient! Let the eggs cool completely before peeling by letting them sit in cold water. This halts the cooking process and helps them peel more easily!
- Don’t forget the mustard! Mustard is a key ingredient in deviled eggs that gives them their distinct flavour. Experiment with grainy mustard, dijon, or other varieties!
- Get creative! Include whatever ingredients your heart desires, in small amounts. Try roasted chopped red peppers, olives, curry paste, pickles…the possibilities are endless!
- Garnish and presentation! Using a piping bag and tip go a long way to creating a gorgeous swirl on your deviled eggs that takes the presentation up a notch. Garnish with ingredients that you used to flavour the deviled egg filling so your guests know what to expect!
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I hope you love these Best Ever Cheddar Bacon Ranch Deviled Eggs as much as we do! Let me know in the comments below, what’s your favourite classic Easter food? I’d love to know!!
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Looking for even more delicious recipes for Easter? You’ll love these:
Best Ever Cheddar Bacon Ranch Deviled Eggs
- 12 large eggs at room temperature
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1 to 1 1/2 tablespoons ranch dressing mix to taste
- 1/2 teaspoon dijon mustard
- 3 tablespoons finely chopped green onions plus more for garnish
- 3 tablespoons finely shredded cheddar cheese plus more for garnish
- 3 tablespoons finely crushed bacon bits plus more for garnish
- salt and pepper to taste
- Heat a large pot of water to a boil over high heat. When the water reaches a soft boil, add the room temperature eggs to the boiling water one by one using a slotted spoon.
- Using eggs at room temperature will prevent them from cracking and breaking as they cook, so be sure to pay attention to this step.
- Set the timer for exactly 10 minutes and let the eggs boil until the timer goes off. Immediately remove the pot from the heat, drain the boiling water and place the pot in the sink to fill it with very cold tap water.
- Cold water stops the cooking process, ensuring the eggs don't overcook, so let the cold water run over the eggs until the eggs are submerged in the cold water, letting them sit in cold water to cool completely (you may have to repeat this process once or twice, after the cold water warms up from the heat of the eggs).
- Once the eggs are completely cool, carefully peel them, slice them in half lengthwise, adding the yolks to a bowl and placing the egg white halves on a platter with the insides up.
- Mash the egg yolks with a fork and add in the mayonnaise, sour cream, ranch seasoning, dijon mustard, green onions, cheddar and bacon bits, and a pinch of salt and pepper, if using.
- Mix on low and then medium speed with a hand mixer until the mixture is smooth and everything is combined. You can do this by hand, but the mixture will be easier to pipe if you use a hand mixer.
- Add the yolk mixture to a piping bag fitted with an open star tip (or whatever tip you'd like!) and pipe the mixture into each of the 24 egg white halves.
- Top with extra green onions, cheddar and bacon bits for garnish.
- Store in the fridge for up to 12 hours until ready to serve.