Bacon And Cream Cheese Deviled Eggs – a delicious recipe with egg, cream cheese, mustard powder, ranch dressing, bacon, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Hard boil eggs, then place in ice water to cool, at least 10-15 minutes. Peel, cut in half and scrape yolks into a large mixing bowl.
2
Fry bacon up in a pan, until crispy. Drain on paper towels, and crumble once cool enough to handle.
3
Cut cream cheese into bite-size pieces, and add to yolks. Begin to beat with a hand mixer on low. Add mustard powder and then begin to pour ranch into bowl in a thin stream. The desired texture is a thick filling, just wet enough to form a paste and be blended by the hand mixer. Turn mixer up to medium-high and whip until slightly fluffy and able to form stiff peaks (doesn't take very long). Add crumbled bacon pieces and mix just until blended through.
4
Fill whites with filling and refrigerate until ready to serve.
353
kcal
Calories
31
g
Fat
3
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 dozen egg, 8 ounces cream cheese, 2 teaspoons mustard powder, 1/4 cup ranch dressing, and more.
Yes, Bacon And Cream Cheese Deviled Eggs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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