Place Eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes.
Drain Eggs and immediately place in an ice bath to cool completely.
While Eggs are cooling, cook Bacon until crispy. Drain on paper towels and crumble.
Peel Eggs and cut in half lengthwise. Carefully remove yolks and place in a medium bowl.
To the bowl with yolks, add Mayonnaise, Ranch Dressing, Yellow Mustard, Garlic Powder, Black Pepper, and Salt. Mash with a fork until smooth and creamy.
Gently fold in half of the crumbled Bacon into the yolk mixture.
Spoon or pipe the yolk mixture back into the egg white halves.
Garnish with remaining crumbled Bacon and chopped Fresh Parsley. Serve chilled.
Ingredients
12
66Large Eggs
4 slices56 gBacon
1/2 cup113 gMayonnaise
2 tbsp30 mLRanch Dressing
1 tsp5 mLYellow Mustard
1/4 tsp1.25 mLGarlic Powder
1/4 tsp1.25 mLBlack Pepper
PinchPinchSalt
2 tbsp30 mLBacon-crumbled
1 tbsp15 mLFresh Parsley-chopped
Equipment
Saucepan
Ice Bath
Mixing Bowl
Fork
Spoon or Piping Bag
Instructions
Place Eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes.
Drain Eggs and immediately place in an ice bath to cool completely.
While Eggs are cooling, cook Bacon until crispy. Drain on paper towels and crumble.
Peel Eggs and cut in half lengthwise. Carefully remove yolks and place in a medium bowl.
To the bowl with yolks, add Mayonnaise, Ranch Dressing, Yellow Mustard, Garlic Powder, Black Pepper, and Salt. Mash with a fork until smooth and creamy.
Gently fold in half of the crumbled Bacon into the yolk mixture.
Spoon or pipe the yolk mixture back into the egg white halves.
Garnish with remaining crumbled Bacon and chopped Fresh Parsley. Serve chilled.
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