Easy Deviled Eggs Recipe
This Easy Deviled Eggs Recipe s topped with heavenly bits of real crispy bacon to create a classic show-stopping appetizer for any time of year! Warning: you may want to double the recipe, because they'll vanish faster than you can say Bojangles!
Servings: 24 halves
Ingredients
- 12 Eggs
- 8 slices Bacon Cooked Crispy and Crumbled
- 1 tbsp Ranch Salad Dressing
- 1/4 cup Mayonnaise
- 1 tbsp Hot Dog Relish
- 1 1/2 teaspoons Yellow Mustard
- 1/8 teaspoon Salt
- 1/8 teaspoon Pepper
- 1/4 teaspoon Paprika
Instructions
- Bake Bacon in oven until crispy, then set aside to cool. (see tips for Perfect Crispy Bacon)
- Hard Boil the eggs
- Peel eggs after they have had time to cool.
- Slice in half, lengthwise with sharp knife. (Wiping off knife after each cut.)
- Gently scoop out yolks into medium mixing bowl. Set empty egg whites aside.
- After all yolks have been added into mixing bowl, gently mash with a fork or handheld masher.
- Add Mayonnaise, Mustard, Relish, Ranch Dressing, Salt, and Pepper into mixing bowl, and stir well.
- Carefully scoop egg mixture back into egg whites.
- Once all egg mixture has been added into all egg whites, gently sprinkle each one with Paprika, then top with crumbled crispy bacon.
- Chill covered in refrigerator until ready to enjoy!
Notes
- For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
