Avocado Bacon Ranch Deviled Eggs

Classic deviled eggs have been around many years and now are found at almost every Midwestern potluck. Deviled eggs are typically filled with a yolk mixture including ingredients like mayonnaise and mustard, BUT we are going a little non-traditional with this classic appetizer and combining the yolks with everyone’s favorite dressing and dip: ranch! We aren’t going to use plain ranch though, we are using avocado ranch with bacon!

If you have never tried Litehouse’s Avocado Ranch with Bacon then you are missing out. Creamy avocado, tangy ranch, and crispy bacon all combined into one dressing? This dressing is also gluten free and has real bacon, what else? These flavors would make a delicious addition to a BLT or a veggie dip, but I’ll let you in on a little secret: these flavors also make the best deviled eggs.

If you want to go a little more festive, you could make these adorable hatching chick deviled eggs. To do this instead of the original recipe below, you will want to smash both the avocado and the bacon in the yolk mixture, rather than sprinkle on top.

Deviled eggs can be eaten year-round of course, but many families have them on their Easter menu. The Times Free Press even said, “If you’re from the South, you know that Easter dinner just isn’t Easter dinner without deviled eggs.” With Easter only a few days away I wanted to include this recipe so you can make even better deviled eggs! There’s still time to run out and grab a few Litehouse products to give your other classic Easter recipes a kick too!

Try this delicious Litehouse Easter menu!

Hors d’oeuvres: Avocado Bacon Ranch Deviled Eggs

Main Dish: Honey and Herb Glazed Ham or Slow Cooker Pork Tenderloin with Apples

Sides: Cheddar Herb Biscuits, Cauliflower Mash, Green Bean Casserole

Dessert: Fruit and Yogurt Parfaits

Happy Easter! Let us know what Litehouse blog recipe you are preparing this year for Easter!

Avocado Bacon Ranch Deviled Eggs

Serves 12 | Finish in 30 minutes

These avocado bacon ranch deviled eggs are the perfect Easter appetizer or a delicious addition to any occasion!


12 eggs
1/2 cup Litehouse Avocado Ranch with Bacon
1 tsp red pepper flakes
1/2 tsp salt
1/2 tsp pepper
5 slices of bacon
1 small avocado


Place the eggs in a pot and cover with cold water. Bring to a boil and then cover and remove from heat. Let the eggs sit about 10 minutes.
Meanwhile, cook the bacon until crispy.
Peel the eggs and slice length-wise.
Remove the egg yolks from the whites and place them in a bowl.
Add the ranch, red pepper flakes, salt and pepper and mash together until combined.
Place the mixture in a small ziploc bag and cut one of the corners off to create a piping bag.
Pipe each egg white with the filling.
Top with slices of avocado and crispy bacon.
Optional: sprinkle with sea salt and red pepper flakes.
Additional option: For more of an avocado flavor, mash 1/2 small avocado in the egg yolk mixture.

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