Ingredients for Bacon And Cream Cheese Deviled Eggs
- 6 large eggs
- 4 ounces (113g) cream cheese
- 1 teaspoon mustard powder
- 2 tablespoons ranch dressing
- 4 slices bacon
- salt and pepper, to taste
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How to Make Bacon And Cream Cheese Deviled Eggs
- Hard-boil 6 large eggs. Place in an ice bath for 10-15 minutes to cool.
- Peel eggs carefully and cut in half lengthwise. Gently remove yolks and place in a large mixing bowl.
- Cook 4 slices of bacon until crispy. Drain on paper towels and crumble once cool.
- Add 4 ounces (113g) of cream cheese, cut into small pieces, to the yolks.
- Add 1 teaspoon of mustard powder to the yolk mixture.
- With a hand mixer on low speed, gradually add 2 tablespoons of ranch dressing, mixing until a thick paste forms.
- Increase mixer speed to medium-high and beat until light and fluffy, able to form stiff peaks.
- Gently fold in the crumbled bacon.
- Fill the egg whites with the bacon cream cheese mixture.
- Refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1g
Fat
16g
Carbs
0g