Deviled Eggs with Bacon
These Bacon Deviled Eggs with pickle tang and ranch flavor are an Easter hit—just a few ingredients and easy steps away!
Equipment
- Food Processor or blender
- Large Pot
- Pipes and Piping Bags optional
Ingredients
- 2 Slices Bacon for garnish
- 12 Eggs
- 3 tablespoon Dill Pickle Juice
- 2 tablespoon Mustard
- ½ Cup Mayonnaise
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 tablespoon Ranch Seasoning
- 1 teaspoon Paprika for garnish
Instructions
- Start by cooking bacon until crispy.
- 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)
- Remove eggs from hot water, crack the bottoms of them and then place into cold water with ice. Make sure they are covered completely.
- Peel the shells away. Slice eggs in ½ long ways and remove the yolks.
- In a blender or food processor, mix together the yolks, salt, pepper, mustard, mayonnaise, pickle juice and ranch seasoning.
- Pipe mixture onto the eggs. Top with paprika and small slice of bacon. Refrigerate for 3 hours before serving.
Nutrition
Calories: 149kcalCarbohydrates: 2gProtein: 6gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 170mgSodium: 517mgPotassium: 80mgFiber: 0.2gSugar: 0.3gVitamin A: 330IUVitamin C: 0.01mgCalcium: 28mgIron: 1mg
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