These Whole30 Bacon Ranch Deviled Eggs are an easy and delicious appetizer or snack for Easter, or anytime of year! They are also Keto, paleo, and gluten free.

*Thank you to Jones Dairy Farm for sponsoring this post! 

Whole30 Bacon Ranch Deviled Eggs

Deviled Eggs are a fun appetizer or snack to make during any season, but they are especially great for Easter. This version combines bacon, ranch dressing, dijon mustard, mayo, egg yolks, and chives, which is basically a flavor explosion! They are so tasty and even my kids loved them.


I am excited to be partnering with Jones Dairy Farm on this recipe. Not only is the company family-owned and operated, but their mission has always been to produce honest, safe, and clean products with labels that are trustworthy. I love how they go the extra mile to ensure their products are safe for those of us in the Celiac community! Examples include:

• Jones Dairy Farm received gluten-free certification for all of their products from the Gluten-Free Certification Organization (GFCO). GFCO has a standard for testing gluten-free products that is twice as strict as the FDA proposed standard.

• They joined the effort to help promote awareness for Celiac disease patients, families and health care professionals by becoming a proud sponsor of the Celiac Disease Foundation. Jones was a Premier Sponsor of the Annual Education Conference & Food Faire and a Level I sponsor of Team Gluten-Free.


Find Jones Dairy Farm products in a store near you by checking out the product locator on their website.

Instant Pot Hard Boiled Eggs

The first step in making these Whole30 Bacon Ranch Deviled Eggs is to make hard boiled eggs. You can also use store-bought hard boiled eggs. I love making them using my Instant Pot because it is SO EASY! Just add 1.5 cups of water to the bottom of the pot, insert the trivet, and add as many eggs as you can fit in a single layer on the rack. Cook on high pressure for 7 minutes for a completely cooked yolk (which is what we want for this recipe). Manually release the steam and immediately transfer the eggs to an ice bath to halt the cooking. They should peel really easily from there!

How should I cook the bacon?

While the eggs are cooking, make the bacon. I used Jones Dairy Farm No Sugar Hickory Smoked Bacon for this recipe,  which is uncured and also Certified Gluten-Free. I love to use my No Mess Baked Bacon method for cooking it, because it’s simply, mess-free, and doesn’t use the stove. Simply place the bacon on a foil lined baking sheet and cook it in a 400 degree oven until your desired level of crispiness is reached!

Next we remove the egg yolks and add them to a mixing bowl along with the ranch dressing (I like to use Tessemae’s), mayo (I like Sir Kensington’s Avocado Oil Mayo), and dijon mustard. Mix everything well, then for easy squeezing, I like to add it to a plastic bag and cut off one of the ends. This creates a “piping bag” and you can squeeze some of the filling neatly into each hollowed egg. Place the crumbled bacon and chives on top, and you’re done!

These Whole30 Ranch Deviled Eggs would also make a delicious low carb breakfast!

If you make these Whole30 Bacon Ranch Deviled Eggs, be sure to tag me on Instagram @maryswholelife so I can see your creations!

I hope everyone is staying safe during this crazy time in our world. Thinking of all of you!



*This post contains affiliate links. This means if you make a purchase using one of my links, I will receive a small commission at no additional cost to you. Thank you for supporting Mary’s Whole Life!

Whole30 Bacon Ranch Deviled Eggs

Whole30, Keto, and Paleo Deviled Eggs made with ranch dressing, bacon, and chives! The perfect healthier appetizer for Easter or any time of year.
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  • 1 pack Jones Dairy Farm No Sugar Hickory Smoked Bacon , approximately 6 pieces
  • 9 large eggs
  • 2 tbsp mayo
  • 2 tbsp ranch dressing, I like Tessemae's
  • 1 tsp dijon mustard
  • 1 tsp hot sauce
  • ¼ tsp sea salt
  • 2 tbsp diced chives



Hard Boiled Eggs

  • To make these in the Instant Pot, add 1 1/2 cups of water and place the trivet inside of the pot. Place the eggs in a single layer on the rack. Lock the lid, turn the vent to "sealing", and cook on high pressure for 7 minutes. Manually release the steam, then transfer the eggs to an ice bath to halt the cooking. Peel them and rinse.
  • Alternatively, to make these on the stove, add the eggs to a pot and cover with water. Cook them for 7-8 minutes. Transfer to an ice bath, then peel.

Make the Bacon

  • I prefer to cook mine in the oven. Line a rimmed baking sheet with foil and place the bacon strips on the pan. Bake in a 400 degree oven (no need to preheat, just pop the pan right in!) for 12-13 minutes or until crispy.
  • When the bacon is done, drain it on a paper towel-lined plate, then crumble it.

Deviled Eggs

  • Cut the eggs in half horizontally, carefully scoop out the cooked yolks, and add them to a bowl. Add the mayo, ranch, dijon, hot sauce, and salt to the bowl and mix until smooth.
  • Fill a small plastic baggy with the mixture and cut off one corner to form a "piping bag". Squeeze some of the filling into each hollow egg half. Top with the crumbled bacon and chopped chives. Serve and enjoy! These can be kept in the fridge in an air-tight container for up to 3 days.


Serving: 1deviled egg, Calories: 157kcal, Carbohydrates: 1g, Protein: 6g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 110mg, Sodium: 268mg, Potassium: 86mg, Fiber: 1g, Sugar: 1g, Vitamin A: 161IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 1mg