# What You'll Need:
→ Filling
02 - 3 tablespoons mayonnaise
03 - 2 teaspoons ranch dressing (bottled or homemade)
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 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover the pan, remove from heat, and let eggs stand for 10 to 12 minutes.
02 - Transfer eggs immediately to an ice bath and chill for 5 minutes. Peel eggs under cold running water.
03 - Slice eggs lengthwise. Carefully remove yolks and place them in a mixing bowl; arrange egg whites on a serving platter.
04 - Mash the yolks with a fork or potato masher until smooth. Add mayonnaise, ranch dressing, Dijon mustard, chives, crumbled bacon, garlic powder, salt, and pepper. Mix until creamy and evenly blended.
05 - Spoon or pipe the yolk mixture into the egg white halves.
06 - Top each filled egg with additional crumbled bacon, chopped chives, and a light dusting of paprika if desired.
07 - Refrigerate until chilled and serve.
