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.

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.