Ingredients
Scale
- 12 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon ranch seasoning mix (dry)
- 1/2 teaspoon Dijon mustard
- 6 strips bacon, cooked and crumbled
- 2 tablespoons fresh chives, finely chopped
- Salt and black pepper to taste
- Paprika for garnish (optional)
Instructions
- Place the eggs in a large pot and cover them with cold water by about an inch. Bring the water to a rolling boil over high heat, then immediately remove the pot from heat and cover it with a lid. Let the eggs sit in the hot water for 12 minutes.
- While the eggs cook, prepare an ice bath by filling a large bowl with ice and cold water. When the timer goes off, transfer the eggs to the ice bath using a slotted spoon. Let them cool for at least 5 minutes.
- Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving platter.
- Mash the yolks with a fork until they’re completely broken up and crumbly. Add the mayonnaise, sour cream, ranch seasoning, and Dijon mustard. Mix everything together until smooth and creamy. Taste and add salt and pepper if needed.
- Spoon or pipe the yolk mixture back into the egg white halves, mounding it slightly in the center. If you want them to look extra neat, use a piping bag or a zip-top bag with the corner snipped off.
- Top each deviled egg with crumbled bacon and a sprinkle of fresh chives. Add a light dusting of paprika if you want a little color and extra flavor.
- Cover the platter with plastic wrap and refrigerate until you’re ready to serve. These are best enjoyed within 24 hours.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
