Deviled Eggs with Bacon
Serves 1215 mins prep15 mins cook
These Bacon Deviled Eggs with pickle tang and ranch flavor are an Easter hit—just a few ingredients and easy steps away!
0 servings
What you need
slice bacon
tbsp dill pickle juice
tbsp mustard
cup mayonnaise
tsp salt
tsp pepper
tbsp Ranch Sauce
tsp paprika
Instructions
0 Start by cooking bacon until crispy. 1 In a large pot, bring water to a low boil. Place eggs into water and boil for 12 minutes. (Hint: have water level a couple inches above the eggs) 2 Remove eggs from hot water, crack the bottoms of them and then place into cold water with ice. Make sure they are covered completely. 3 Peel the shells away. Slice eggs in 1/2 long ways and remove the yolks. 4 In a blender or food processor, mix together the yolks, salt, pepper, mustard, mayonnaise, pickle juice and ranch seasoning. 5 Pipe mixture onto the eggs. Top with paprika and small slice of bacon. Refrigerate for 3 hours before serving.View original recipe
