Bacon Wrapped Ranch Pickles 🥓🤤

Ingredients

• 6 Large Eggs (hard‑boiled and peeled)
• 2 tbsp Ranch Seasoning (store‑bought or homemade)
• 2 large Dill Pickles (cut into wedges)
• 6 slices Bacon Strips (thick‑cut preferred)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. Hard‑Boil the Eggs

   Place the eggs in a saucepan, cover with cold water, bring to a boil, then simmer for 9 minutes. Transfer to an ice‑water bath for 5 minutes, peel, and set aside.

   Time: PT15M

2. Season and Add Pickle

   Slice each egg lengthwise, sprinkle ½ tsp ranch seasoning on each half, and place a pickle wedge on top.

   Time: PT5M

3. Wrap with Bacon

   Wrap a bacon slice around each seasoned egg half, overlapping slightly. Secure with a toothpick if needed.

   Time: PT10M

4. Rest for Flavor Development

   Arrange the wrapped eggs on a plate, cover, and refrigerate for at least 24 hours to let the ranch and pickle infuse.

   Time: PT24H

5. Preheat Oven

   Preheat the oven to 400°F (200°C).

   Time: PT10M

   Temperature: 400°F

6. Bake Until Bacon Is Crispy

   Place the rested eggs on a lined baking sheet and bake for 20 minutes, flipping halfway through, until the bacon is golden and crisp.

   Time: PT20M

   Temperature: 400°F

7. Cool Slightly and Serve

   Remove from oven, let rest 2 minutes, then serve warm.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

18g

Carbohydrates

3g

Fat

26g

Fiber

0g