These paleo Bacon Ranch Deviled Eggs are the most delicious finger food that’s full of healthy and yummy fats. Make them for your next party or gathering!
You guys, I think I have a new favorite deviled eggs recipe. Actually, it’s a toss up between this one and my Pickle Deviled Eggs recipe, and it’s really hard to decide which one I love more.
I made these Bacon Ranch Deviled Eggs because my husband has a serious ranch obsession that won’t quit. I don’t love ranch so I didn’t think I would like these THAT much, but I was surprised by how tasty these turned out. And it really does taste like ranch!
Theses Bacon Ranch Deviled Eggs are a perfect finger food for parties and gatherings, or if you just want a healthy, low carb afternoon snack. I just love the combination of the textures: smooth and creamy yolk mixture with the crunchy and salty bacon bits.
And with 2018 quickly approaching, this little appetizer will go great with your champagne as the ball drops, but it’s an all around great recipe for all year round. I hope you try it because my husband couldn’t stop raving about it. He actually doesn’t even love the healthy kind of ranch, and prefers the type you buy bottled up at grocery stores filled with additives and vegetable oils. So the fact that he really liked these deviled eggs with none of that harmful stuff makes me so so happy and I think any ranch lover in your life will enjoy these as well!
Bacon Ranch Deviled Eggs
- 3 slices thick cut sugar-free bacon, chopped preferably pasture-raised and nitrate free
- 6 eggs
- 1/4 cup paleo mayonnaise
- 1 tsp dijon mustard
- 1 tsp dried chives
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp dried dill
- Salt and pepper to taste
- Chopped fresh chives for garnish
- Fry the chopped bacon in a skillet over medium heat until they are browned and crispy, about 5 minutes. Set aside.
- Bring water to a boil in a saucepan.
- Take out eggs straight from the fridge, then lower the eggs into the water so they don't break, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes
- Prepare a large bowl with an ice bath. Once the eggs are done cooking, place them in the ice bath for at least 15 minutes.
- Peel the eggs under cold running water.*
- Cut the eggs in half lengthwise. Take out the yolks and place in a bowl.
- Add paleo mayonnaise, dijon mustard, dill, onion powder, garlic powder, chives, salt, and pepper to the yolks, and then add the bacon bits, reserving about 1 tablespoon to set aside.
- Mash with a fork until fully combined and creamy, then fill the egg whites with the mixture evenly.
- Garnish with reserved bacon bits and chopped chives.
- Refrigerate about 4 days.