# 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)
# Directions:
01 - Arrange eggs in a saucepan and cover with cold water, ensuring at least 1 inch of water above eggs. Heat to a boil over medium-high, then cover, remove from heat, and let stand for 10 to 12 minutes.
02 - Transfer eggs to an ice bath and chill for 5 minutes. Peel eggs under cold running water.
03 - Slice eggs lengthwise. Gently remove yolks and place them in a mixing bowl. Arrange whites on a serving platter.
04 - Mash yolks thoroughly using a fork until smooth. Incorporate mayonnaise, ranch dressing, Dijon mustard, chives, crumbled bacon, garlic powder, salt, and pepper, mixing until a creamy consistency is achieved.
05 - Either spoon or pipe the prepared yolk mixture into the cavity of each egg white.
06 - Top each filled egg with crumbled bacon, chopped chives, and a light sprinkle of paprika as desired.
07 - Refrigerate and serve chilled.
