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Bacon Ranch Deviled Eggs (Whole30 + Keto)

September 5, 2020 | Author: Ashley McCrary

My Bacon Ranch Deviled Eggs are a twist on the traditional recipe using my homemade ranch dressing, bacon and fresh dill. These eggs are Whole30. Paleo, Keto and dairy free. They are great for family gatherings, BBQ’s and even easy grab and go snacks.

A close up picture of my bacon ranch deviled eggs

Bacon Ranch Deviled Eggs. Yes, you heard that correctly. These bad boys are creamy, delicious and absolutely show stopping. You can’t go wrong with a regular deviled egg, but I love putting a spin on traditional recipes. My new deviled egg recipe is Keto, Whole30, Paleo, Dairy Free, Gluten Free. Healthy can be beautiful and tasty.

As a southern girl, deviled eggs are a staple in my house. They are not just for the holidays at my house. We eat them all the time! They are super versatile and can be served many ways. I love eating them as a snack or even serving them as a side dish with my favorite protein. Of course they are always on our holiday menu too. What is a holiday meal without deviled eggs?

Ingredients For These Bacon Ranch Deviled Eggs:

  • Eggs
  • Mayo
  • Vinegar
  • Coconut milk
  • Lemon juice
  • ground mustard
  • Dried parsley
  • Dried chives
  • Onion powder
  • Garlic powder
  • Salt/pepper
  • Oregano
  • Bacon
  • Dill (fresh or dry)
  • Bacon
A platter of bacon ranch deviled eggs garnished with fresh dill and crispy bacon

How To Make These Bacon Ranch Deviled Eggs:

  • Place eggs in a single layer in a saucepan and cover  with 2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes.
  • Transfer the cooked eggs to a large bowl of ice and water for a couple of minutes. This will ensure you get a clean peel.
  • Crack each egg shell and carefully peel under cool running water. Gently dry with paper towels. Repeat until all eggs are peeled and dried.
  • Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
  •  In the bowl with the yolks, mash into a smooth crumble using a fork.
  • To the yolks, add 1/3 cup of my homemade ranch salt and pepper. Mix together until combined evenly.
  • Pipe through a pipping bag using a tip or you can also spoon the yolk mixture into each white egg half.
  • Garnish with a small slice of bacon along with fresh dill.

Tips For Making The Perfect Deviled Eggs:

  • Cook your eggs correctly:
  • Blanch the eggs in an ice bath:Use an ice bath for the cooked eggs to ensure easy to peel eggs:
  • Make Ahead: You can make deviled eggs up to 2 days in advance. In order to do this correctly, be sure to keep the whites and egg yolk filling separate. Place the egg whites in a Tupperware and store the egg mixture in resealable plastic bag. Add everything to the refrigerate until you are ready to fill and serve. Add the bacon and fresh dill once the eggs are filled.
  • Garnish with fresh dill for flavor and color: I love adding sprigs of fresh herbs to give a dish color and texture. The fresh dill in the recipe compliments both the looks and taste of the Bacon Ranch Deviled Eggs.
A closeup picture of a deviled egg garnished with fresh dill and topped with crispy bacon.

Do You Have To Make Homemade Ranch Dressing For These Deviled Eggs?

In my opinion, my homemade ranch dressing is amazing. It is Whole30 and Keto and you know exactly what ingredients are in it. Trust me when I say, it is better than any store bough dressing you will find. However, if you are not wanting to make your own dressing, below are my favorite Whole30 and Keto compliant brands you can use.

A platter of deviled eggs garnished with fresh dill and crispy bacon

Different Ways To Get The Perfect Hard boiled Egg:

Boiling:

  1. Place eggs in a single layer in a saucepan and cover  with 2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes.
  2. Transfer the eggs to a large bowl with ice cold water and ice and let them cool for a couple of minutes.
  3. Peel the eggs immediately.

Instant Pot:

  1. Place 1 cup water in inner pot of Instant Pot.
  2. Add in egg or steam rack and carefully set as many eggs as desired on or in rack.
  3. Place lid on pressure cooker and set for cook time for 5 minutes on high pressure.
  4. Once cook time has elapsed, let pressure release for 5 minutes.
  5. Peel the eggs immediately after cooling and serve.

Muffin Tin in the Oven:

  1. Preheat the oven to 325 degrees F.
  2. Place one egg in each cup in a muffin tin.
  3. Bake eggs for 20 to 30 minutes for your desired level of doneness. Eggs in the oven will take 20 minutes for very soft boiled, 30 minutes for fully hard boiled. …
  4. Meanwhile, prepare a pot of ice water
  5. After cooking, transfer the eggs to a large bowl with ice cold water and ice and let them cool for a couple of minutes.
  6. Peel the eggs immediately after cooling and serve.
A pinterest pin picture for Bacon Ranch Deviled Eggs

How Long Does Deviled Eggs Last In The Fridge:

My rule for hard boiled or deviled eggs is no longer than 3 days. It is equally important to keep an eye on how long they sit out at room temperature. If eggs are left out, especially boiled or cooked eggs, bacteria will grow at a rapid pace. My recommendation is leaving these eggs in the fridge until right before serving. If there are leftovers and you’re questioning whether or not they will be okay, throw them out. Food poisoning is not fun!

Where To Get Whole30 Compliant Bacon?

Butcher Box has the best Whole30 compliant bacon. They also have some of the best grass-fed and hormone free meat. Want to give them a try? Be sure to check out their latest deal below:

CLICK HERE TO ORDER AND GET FREE GROUND BEEF FOR LIFE YOUR BUTCHER BOX TODAY! (Affiliate Link)

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A close up picture of my bacon ranch deviled eggs

Bacon Ranch Deviled Eggs

My Bacon Ranch Deviled Eggs are a twist on the traditional recipe using my homemade ranch dressing, bacon and fresh dill. These eggs are Whole30. Paleo, Keto and diary free. They are great for family gatherings, BBQ’s and even easy grab and go snacks.

  • Total Time: 20 minutes
  • Yield: 12 servings 1x

Ingredients

Scale

Deviled Eggs

  • 6 large eggs
  • 1/3 cup ranch dressing (recipe below)
  • 3 slices cooked bacon no-sugar added, chopped
  • Salt and pepper to taste
  • Fresh dill to garnish

Ranch Dressing (Makes 1 cup)

  • 1 cup compliant mayo
  • 1 /2 tsp salt (more or less to taste)
  • 1/4 tsp black cracked pepper
  • 2 tsp dill weed (add more if desired)
  • 1 tsp apple cider vinegar
  • 1 tsp white wine vinegar
  • 2 tbsp coconut milk (canned, unsweetened)
  • 1 tbsp dried parsley
  • 1 tbsp dried chives
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder

Instructions

Bacon Ranch Deviled Eggs

  1. Place eggs in a single layer in a saucepan and cover  with 2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes.
  2. Transfer the cooked eggs to a large bowl of ice and water for a couple of minutes. This will ensure you get a clean peel.
  3. Crack each egg shell and carefully peel under cool running water. Gently dry with paper towels. Repeat until all eggs are peeled and dried.
  4. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
  5.  In the bowl with the yolks, mash into a smooth crumble using a fork.
  6. To the yolks, add 1/3 cup of my homemade ranch salt and pepper. Mix together until combined evenly.
  7. Pipe through a pipping bag using a tip or you can also spoon the yolk mixture into each white egg half.
  8. Garnish with a small slice of bacon along with fresh dill.

Ranch Dressing

  1. Add all the ingredients to a medium size bowl and combine with a spoon. This recipe calls for 1/3 cup and this recipes makes 1 full cup of ranch. Store leftovers in fridge for up to 1 week.
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish/ Appetizer/Snack
  • Method: Stovetop
  • Cuisine: Whole30, Paleo, Keto
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 64
  • Sugar: 1.5
  • Sodium: 95
  • Fat: 5
  • Carbohydrates: 1
  • Protein: 3
  • Cholesterol: 94

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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If you are looking for a yummy vegan cake and buttercream, be sure to check out this recipe. It’s seriously incredible. 

Grab the full recipe over in the link in bio 
or at https://healthylittlepeach.com/vegan-vanilla-cake-with-buttercream-st-patricks-day/#tasty-recipes-22812
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This dip is the perfect appetizer for The Super Bowl this weekend. 

It’s Whole30, Keto, Paleo, Gluten & Dairy-Free!!

✨Crab Dip (Dairy-Free)✨

1 pound jumbo lump crabmeat, picked and drained 
8 ounces dairy-free cream cheese Kite Hill (or regular cream cheese will work)
1/2 cup mayonnaise 
1 tbsp Franks hot sauce
1 tbsp. lemon juice
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1 tsp salt
¼ tsp pepper
½ tsp onion powder
1 ½ tbsp nutritional yeast (or sub shredded cheese)
½ tsp paprika
½ tsp black pepper
2 tsp Old Bay seasoning
½ tsp ground mustard

1 tbsp chopped fresh parsley

✨Instructions✨

1. Preheat the oven to 350F. Heat a small skillet over medium-high heat and add the butter along with the minced garlic and onions. Cook for 2-3 minutes.
2. In a large bowl mix together the crab meat, dairy-free cream cheese, mayo, lemon juice, hot sauce, seasonings (except for nutritional yeast) along with the cooked onions and garlic. Mix together until combined.
3. Grease a 2-quart baking dish and add the crab mixture evenly. Sprinkle the top with nutritional yeast or you can sub cheese here.
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