Ranch Bacon Deviled Eggs

Place eggs in a large saucepan and submerge them completely under water, ensuring the eggs are fully covered by about 1 inch of liquid. Place the saucepan over high heat and bring the water to a rolling boil. Once boiling, remove the saucepan from the heat source and allow the eggs to sit in the hot water for 15 minutes. Remove the saucepan from the heat and carefully pour off the hot water, leaving the eggs in the pan. Transfer the eggs to a sink filled with cold running water and let them cool completely before peeling once they have reached room temperature.

Separate the egg whites from the yolks and place them in a medium-sized bowl. Use a fork to gently mash the egg yolks until they reach your desired consistency.

In a separate pan, cook the bacon over medium-high heat until it is evenly browned on both sides. This should take around 10 minutes, or until the bacon reaches your desired level of crispiness. Remove the cooked bacon from the pan and place it on a paper towel-lined plate to drain any excess grease. Chop the bacon into smaller pieces once it has cooled.

Add the chopped bacon to the bowl containing the mashed egg yolks and mix until well combined.

Next, add the ranch dressing to the bowl with the egg yolk mixture and blend until everything is fully incorporated.

Using a spoon, fill each of the egg white halves with the yolk-bacon mixture and arrange them on a serving tray. Cover the tray with plastic wrap or aluminum foil and refrigerate for at least 30 minutes before serving.