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Crack Chicken Deviled Eggs

Crack chicken deviled eggs with creamy ranch filling, cheddar, and bacon for a bold, snackable appetizer. Hard-boiled eggs are halved, yolks are mashed smooth, then topped and chilled for clean, spoonable bites.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Creamy filling
  • 0.333 cup mayonnaise
  • 2 oz cream cheese softened
  • 1 tsp dry ranch seasoning
  • 0.5 cup cooked chicken finely shredded
  • 0.25 cup shredded cheddar
Topping and garnish
  • 4 bacon cooked and crumbled
  • 2 tbsp fresh chives chopped

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the eggs
  1. Place 12 large eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes, keeping the eggs submerged.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise.
Make the crack chicken filling
  1. Mash the yolks with mayonnaise, cream cheese, and dry ranch seasoning until smooth. Keep mashing until the mixture looks creamy and no dry yolk bits remain.
  2. Fold in cooked chicken, shredded cheddar, and half the bacon. Mix just until evenly combined with no dry pockets.
Fill, top, and serve
  1. Spoon the filling generously into the egg whites. Pile the filling high so it holds its shape.
  2. Top with the remaining bacon and fresh chives. Chill until serving to set the filling for easier bites.

Notes

Pro tip: cool the eggs fast in the ice bath so the yolks stay tender and the peels come off cleanly. Store covered in the refrigerator up to 3 days; for best texture, do not freeze. For a lower-fat option, use reduced-fat mayonnaise and cream cheese while keeping the same seasoning and cheese amounts.