BACON RANCH DEVILED EGGS RECIPES

Steps:

• Preheat oven to 375°F
• Arrange bacon on a slotted broiler pan and bake 15-18 minutes until very crisp
• Drain and cool bacon then finely chop
• Halve eggs lengthwise
• Scoop yolks into a mixing bowl and arrange egg whites on a platter
• Season the egg yolks with salt and pepper and mash them with sour cream, lemon juice, Worcestershire, half the finely chopped herbs, the garlic, onion and onion juice
• Stir in half the bacon and add hot sauce to your taste
• Scoop filling into a plastic food storage bag and trim the corner of the bag, Pipe yolks into egg white halves then garnish eggs with remaining bacon bits and herbs
• Chill until ready to serve

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the egg yolks with the ranch dressing. Spoon the mixture into the egg white halves. Arrange on a tray and refrigerate at least 30 minutes before serving.