# What You'll Need:
→ Filling
02 - 3 tablespoons mayonnaise
03 - 2 teaspoons ranch dressing
04 - 1 teaspoon Dijon mustard
05 - 1 tablespoon fresh chives, finely chopped
06 - 2 slices bacon, cooked crisp and finely crumbled
07 - 1/8 teaspoon garlic powder
08 - Salt and freshly ground black pepper, to taste
→ Garnish
09 - 1 slice bacon, cooked crisp and crumbled
10 - 1 tablespoon fresh chives, finely chopped
11 - Paprika, for dusting (optional)
# How to Make It:
01 - Arrange the eggs in a saucepan, then cover with cold water by approximately 1 inch. Bring to a gentle boil over medium-high heat. Upon boiling, cover, remove from heat, and allow eggs to stand for 10–12 minutes.
02 - Transfer the eggs to an ice bath and cool for 5 minutes. Peel eggs under cold running water to ensure smooth removal of shells.
03 - Slice eggs lengthwise. Carefully extract yolks and position them in a mixing bowl; place whites on a serving platter.
04 - Mash yolks until smooth. Incorporate mayonnaise, ranch dressing, Dijon mustard, chives, crumbled bacon, garlic powder, salt, and pepper. Blend fully until creamy.
05 - Pipe or spoon the filling into reserved egg white halves.
06 - Top each with crumbled bacon, chopped chives, and a touch of paprika if desired.
07 - Chill eggs before serving for optimal flavor and texture.
