Ingredients
- eggs
- slices bacon
- /4 cup ranch dressing
Instructions
-
Step 1
Start by placing your eggs in a single layer in a saucepan, then add enough water to cover them by an inch. Cover and bring the water to a rolling boil over high heat. Once boiling, turn off the heat, keep the lid on, and let the eggs sit in the hot water for 15 minutes—this yields perfectly cooked yolks without that green ring. I then drain the water and run cold water over the eggs until they’re cool enough to handle. Peel them carefully, slice each in half lengthwise, and gently pop the yolks into a mixing bowl. Using a fork, mash the yolks until they’re fluffy. Meanwhile, cook your bacon in a skillet over medium-high heat until crispy, about 10 minutes. Drain it on paper towels and let it cool a bit before chopping it into small bits. Stir the bacon and ranch dressing into the mashed yolks until well combined. Taste and add a pinch of salt or pepper if needed. Spoon the mixture back into the egg white halves, mounding it slightly. For the best flavor and texture, I like to chill the filled eggs on a tray in the fridge for at least 30 minutes before serving. This allows the flavors to meld and the filling to firm up.