Creamy, crave-worthy Bacon Ranch Deviled Eggs filled with a smooth blend of rich egg yolks, tangy ranch seasoning, Greek yogurt, and a touch of mayo. Each bite is topped with crispy bacon crumbles and a sprinkle of fresh herbs, delivering the perfect balance of flavors.

If you’re looking for a healthier deviled egg recipe that doesn’t sacrifice flavor, these Bacon Ranch Deviled Eggs are about to become your new favorite appetizer. These are made with nonfat plain Greek yogurt, a bit of light mayonnaise-making for an easy deviled egg recipe that’s lower in fat, higher in protein, and offering a creamy, savory, and crowd-pleasing appetizer.

Perfect for holidays, parties, potlucks, or meal prep, these deviled eggs combine tangy ranch seasoning, and a rich egg yolk filling—topped with crispy bacon crumbles, fresh chives, and paprika!

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Why Do I use Greek yogurt in these Bacon Ranch Deviled Eggs?

I love to swap most of the mayo for nonfat plain Greek yogurt. This is an easy way to lighten up classic deviled eggs without losing texture or taste. The nonfat Plain Greek yogurt adds:

• Creamy consistency similar to mayo
• Add extra protein than mayo
• Has less fat and fewer calories than mayo
• Provides a subtle tang that pairs perfectly with ranch flavor

This makes these lighter deviled eggs a smart choice for anyone wanting a healthier deviled egg recipe!

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What ingredients do you need make these Bacon Ranch Deviled Eggs?

• Hard-boiled eggs, peeled
• Nonfat plain Greek yogurt
• Light mayo 
• Original Ranch Seasoning Mix
• Yellow mustard or Dijon mustard
• Precooked bacon, cooked and crumbled
• Finely chopped fresh chives and paprika, for garnish

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How do you make these Bacon Ranch Deviled Eggs?

Add eggs to a large saucepan and cover eggs with cold water. Stir in 1 tsp of baking soda-this will help the eggs to peel easily.

Heat stove over medium heat and allow the water to come to a boil. 

Cover with a lid, and remove from heat. Let the eggs sit for 14 minutes.

NOTE: If you overboil, you run the risk of getting that green color around your yolk.

While the eggs are boiling, put ice and water into a large mixing bowl.

When the 14 minutes are complete, remove the eggs and place them in the ice water to cool completely, about 10-15 minutes.

Peel and slice the eggs in half lengthwise

Scoop out the yolk into a small bowl and place the egg whites on a serving tray.

Add Greek yogurt, light mayo, Ranch seasoning, and mustard to the egg yolks into a small mixing bowl. Whisk until creamy and well-combined. 

Use a small spoon to scoop out some of the deviled egg mixture to place it back into each egg white. You could also pipe the filling using a zip-top bag with the corner snipped for a cleaner presentation.

Sprinkle with crumbled bacon, chives, and paprika, if desired.

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Tips for the Best Deviled Eggs:

• For extra creaminess, blend the yolk mixture with a food processor
• Chill for at least 30 minutes before serving to let flavors develop
• Pipe the filling using a zip-top bag with the corner snipped for a cleaner presentation
• These Bacon Ranch Deviled Eggs can be made up to 24 hours in advance. Store them in an airtight container in the refrigerator until ready to serve. Add bacon garnish just before serving for best texture.

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Ingredients:

• 6 hard-boiled eggs, peeled
• 3 Tbsp nonfat plain Greek yogurt
• 1 Tbsp light mayo 
• 1 ½ tsp Original Ranch Seasoning Mix
• 1 tsp yellow mustard or Dijon mustard
• 2 slices precooked bacon, cooked and crumbled
• Finely chopped fresh chives and paprika, for garnish.

Directions: 

1. Add eggs to a large saucepan and cover eggs with cold water. Stir in 1 tsp of baking soda-this will help the eggs to peel easily. You could also use this rapid egg cooker from Amazon.
2. Heat stove over medium heat and allow the water to come to a boil. 
3. Cover with a lid, and remove from heat. Let the eggs sit for 14 minutes. NOTE: If you overboil, you run the risk of getting that green color around your yolk.
4. While the eggs are boiling, put ice and water into a large mixing bowl. When the 14 minutes are complete, remove the eggs and place them in the ice water to cool completely, about 10-15 minutes.
5. Peel and slice the eggs in half lengthwise, scoop out the yolk into a small bowl, and place the egg whites on a serving tray.
6. Add Greek yogurt, light mayo, Ranch seasoning, and mustard to the egg yolks into a small mixing bowl. Whisk until creamy and well-combined. 
7. Use a small spoon to scoop out some of the deviled egg mixture to place it back into each egg white. You can use a piping bag, if desired. 
8. Sprinkle with crumbled bacon, chives, and paprika, if desired.

Makes 12 ( half egg) servings 

• 0 WW Points® for 1 egg half
• 1 WW Points® for 4 egg halves  

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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