Bacon And Cream Cheese Deviled Eggs

1. 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. 2

   Fry bacon up in a pan, until crispy. Drain on paper towels, and crumble once cool enough to handle.

3. 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. 4

   Fill whites with filling and refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.