# 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, to taste
09 - Freshly ground black pepper, to taste
→ Garnish
10 - 1 slice bacon, cooked crisp and crumbled
11 - 1 tablespoon fresh chives, finely chopped
12 - Paprika, for dusting (optional)
# Preparation Steps:
01 - Arrange eggs in a saucepan and cover with cold water by approximately 1 inch. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let eggs stand for 10 to 12 minutes.
02 - Transfer cooked eggs to an ice bath and cool for 5 minutes. Peel eggs under cold running water to ensure smooth shells.
03 - Slice eggs lengthwise. Gently remove yolks and place in a mixing bowl. Set whites aside on a serving platter.
04 - Mash yolks with a fork until smooth. Add mayonnaise, ranch dressing, Dijon mustard, chopped chives, crumbled bacon, garlic powder, salt, and pepper. Mix until creamy and uniform.
05 - Spoon or pipe the filling mixture into each egg white half.
06 - Top each egg with additional crumbled bacon, chopped chives, and a dusting of paprika if desired.
07 - Chill and serve promptly for optimal freshness.
