Bacon Ranch Deviled Eggs with cheddar cheese is a tasty appetizer perfect for a party, game day, Easter, Christmas, Thanksgiving, a potluck, or any fun occasion. They’re great for a low-carb and keto-friendly snack.
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What Makes This Recipe So Good?
Bacon? Eggs? Yes, and yes. Cheddar cheese and ranch dressing? Oh, heck yeah! This Bacon Ranch Deviled Egg recipe is everything you love about breakfast in a single bite.
These deviled eggs may be bursting with flavor, but the only thing sinful here is how fast your guests will gobble them up! But that's okay since they're so easy to make!
Why You Should Try This Deviled Eggs With Bacon
Deviled Eggs may seem a little old-fashioned, but this updated recipe is the perfect excuse to try making them again. Replacing the more traditional mayonnaise with ranch dressing and cheese gives this version an exciting modern twist.
And crumbling bacon on top of the eggs adds just enough savory flavor to make them utterly addictive. Make a dozen (or two) of these deviled eggs for your next tailgate or cookout!
Bacon Deviled Eggs Ingredients
For this recipe, you'll need:
- Hard-boiled eggs. cold
- Hidden Valley Ranch salad dressing
- Dijon mustard
- Shallots, finely minced
- Black pepper, finely ground
- Cheddar cheese, shredded
- Bacon, cooked crisp and cooled to room temperature
- Smoked paprika
For gluten-free deviled eggs, be sure to use ingredients that do not contain gluten.
Feel free to substitute finely chopped raw white onion for the shallots.
Baking bacon is easy, hands-off, and keeps your kitchen cleaner.
Tips for Boiling Eggs
- Older eggs peel easier than fresh eggs.
- Boil eggs over medium-high heat.
- After you drain the eggs from the boiling water, immediately place them in an ice bath. The ice cold water cools them down quickly and makes them easier to peel.
How to Make Bacon Cheddar Ranch Deviled Eggs
To prepare the egg filling:
- Mince the bacon and set aside.
- Peel and cut the hard-boiled eggs in half lengthwise. Carefully remove the yolks from the white part of the eggs. Place the yolks in a mixing bowl and reserve the empty whites for later.
- Add the ranch dressing, dijon mustard, minced shallots, salt, and black pepper to the bowl with the egg yolks.
- Use the back of a fork to break up the egg yolks. Stir well. Taste and add a little more salt if needed.
- Sprinkle the minced bacon and shredded cheddar cheese into the mixing bowl with the egg mixture. Stir well to combine.
To fill the eggs:
- Lay the hollowed-out egg white halves on a tray. Spoon about two teaspoons of the egg yolk filling into each. For easier cleanup and to make your eggs look extra pretty, try using a disposable piping bag with a star tip.
- Garnish the top of the deviled eggs with bacon bits and a dusting of smoked paprika.
- Loosely cover the deviled eggs with plastic wrap and keep them in the fridge until serving.
What to Serve With These Hard-Boiled Eggs
Bacon cheddar ranch deviled eggs are great snacks for any casual get-together. They go wonderfully well with other finger foods such as chicken wings, crudites and dips, and cheese platters.
How to Store Them
Keep any extra prepared bacon deviled eggs in the fridge covered in plastic wrap or in an airtight container. You may want to try storing the filling and the hollowed-out egg whites in separate airtight containers to prevent them from drying out.
How Long Do Deviled Eggs With Bacon Last?
Once you fill the eggs with the yolk mixture, the clock starts ticking. It's best to serve prepared Bacon Ranch Deviled Eggs immediately, but you can make them ahead of time and keep them in the fridge for a few hours.
Dispose of any bacon deviled eggs that have been out at room temperature for more than an hour, but if you have any unserved eggs, you can put them in the fridge and eat them within a day or two.
More Tasty Appetizers for Game Day
Bacon Ranch Deviled Eggs
- 1 dozen boiled eggs
- 2 pieces crisp cooked bacon
- 3 tablespoons ranch salad dressing
- 1 ½ teaspoon Dijon mustard
- 1 tablespoon finely mined shallots
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons finely shredded Cheddar cheese
- 1 teaspoon paprika
- Cut the boiled eggs in half lengthwise. Scoop out the yolk into a bowl and set the white parts aside.
- Chop the bacon into very small pieces and set aside.
- In a small bowl, combine the yolks, ranch dressing, Dijon mustard, shallots, salt, pepper. Mix until smooth.
- Add half of the chopped bacon and all the cheese to the yolk mixture. Stir to combine.
- Spoon about 2 teaspoons of the yolk mixture into the hollowed out portion of the egg sites.
- Sprinkle with some paprika and top with the remaining chopped bacon.
- Refrigerate until ready to serve.