Bacon Ranch Deviled Eggs

The most crowd-pleasing combination in American food — bacon and ranch — in deviled egg form. Crispy bacon crumbled into a buttermilk ranch cream, with more bacon piled on top. It's exactly what everyone at the party wants.

Ingredients

• 12 large eggs, hard-boiled and peeled
• 6 strips thick-cut bacon
• 2 tablespoons mayonnaise
• 2 tablespoons cream cheese, softened
• 2 tablespoons buttermilk
• 1 teaspoon fresh chives, sliced
• 1 teaspoon fresh dill, chopped
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried parsley
• Salt and black pepper to taste
• Extra chives for garnish

Instructions

1. Cook bacon until deeply crispy. Drain on paper towels and crumble into small pieces. Reserve the best bits for topping.
2. Mash yolks completely smooth. Beat in mayo, cream cheese, buttermilk, chives, dill, garlic powder, onion powder, and parsley.
3. Fold half the bacon crumble into the filling. Season with salt and pepper.
4. Pipe into whites. Top with remaining bacon crumble and fresh chives.

Tips

• Cook the bacon low and slow for even crispness throughout — no burnt edges and soft middles.
• A small amount of bacon fat stirred into the filling adds incredible depth.
• These are best served within an hour of assembly so the bacon stays crispy.