8 Large Eggs, Hard-Boiled and Peeled
1 TBS Mayonnaise
3 TBS Ranch Dressing
3 TBS Your Favorite brand of BBQ Sauce
4 Slices of Bacon, fried crispy 2 slices cut into 1/2 inch pieces. the other 2 pieces cut into small diced
Drizzle of additional BBQ sauce as Garnish
Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter.
Use a fork to mash the yolks and mix in the mayonnaise, mustard, ranch dressing and BBQ Sauce.
Put the 1/2 inch BACON pieces in the bottom of the “hole” in the egg white halves.
Place the yolk mixture into a piping bag with a large opening star tip OR into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites.
Arrange the eggs on a serving dish. Sprinkle additional BACON on top of the eggs, then drizzle additional BBQ Sauce over the eggs. Cover loosely with plastic wrap, sealed around the edges. Chill in the fridge for at least 3 hours to overnight.
Serve Chilled and ENJOY!