Print Pin
5 from 7 votes

Best Ever Cheddar Bacon Ranch Deviled Eggs

These Best Ever Cheddar Bacon Ranch Deviled Eggs are perfect for Easter! Made with sharp cheddar, crispy bacon and ranch - they're so easy to make!
Course Appetizer, Dinner, Snack
Cuisine American, Appetizer, Easter, Holiday, Russian
Keyword Best Ever Cheddar Bacon Ranch Deviled Eggs, Easter Deviled Eggs, Easy Deviled Eggs
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 servings
Calories 65kcal
Author Chrissie (thebusybaker.ca)

Ingredients

  • 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

Instructions

  • 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.

Notes

These deviled eggs can be made up to one day ahead and stored in an airtight container in the fridge until ready to serve.

Nutrition

Serving: 1serving | Calories: 65kcal | Carbohydrates: 1g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 157mg | Potassium: 41mg | Sugar: 1g | Vitamin A: 173IU | Calcium: 25mg | Iron: 1mg