Egg halves filled with ranch, bacon, and herbs, great for brunch or festive gatherings.
# Needed Ingredients:
→ Filling
02 - 3 tablespoons mayonnaise
03 - 2 teaspoons ranch dressing
04 - 1 teaspoon Dijon mustard
05 - 1 tablespoon fresh chives, finely chopped
06 - 2 slices bacon, cooked crisp and finely crumbled
07 - 1/8 teaspoon garlic powder
08 - Salt, to taste
09 - Freshly ground black pepper, to taste
→ Garnish
10 - 1 slice bacon, cooked crisp and crumbled
11 - 1 tablespoon fresh chives, finely chopped
12 - Paprika, for dusting (optional)
# Directions:
01 - Place eggs in a saucepan and cover with cold water by approximately 1 inch. Bring to a boil over medium-high heat, then cover, remove from heat, and let stand for 10 to 12 minutes.
02 - Transfer eggs to an ice bath and cool for 5 minutes. Peel eggs under cold running water.
03 - Slice eggs in half lengthwise. Carefully remove yolks and place them in a mixing bowl; set egg whites aside on a serving platter.
04 - Mash yolks with a fork until very smooth. Add mayonnaise, ranch dressing, Dijon mustard, chives, crumbled bacon, garlic powder, salt, and black pepper. Mix until creamy and thoroughly combined.
05 - Spoon or pipe the prepared filling back into the egg white halves.
06 - Top each deviled egg with additional crumbled bacon, chopped chives, and a light dusting of paprika if desired.
07 - Serve chilled on a platter.
