Rinse your egg white halves to remove any yolk residue.
Divide your water into 2 separate cups.
Add 1 teaspoon of white vinegar to each cup of water.
Add 3 drops of red food coloring to one cup and 3 drops of blue food coloring to the other cup and stir both very well until all food coloring is dissolved. Increase the amount of food coloring for desired color intensity.
Place your halved hardboiled egg whites into the dye cups and let them sit for about 5 minutes. You can let them sit for up to 10 minutes for desired color intensity. Be sure to leave a few of them white to result in red white and blue eggs.
Using a spoon, remove the eggs from the dye cups and set them aside on parchment paper or paper towels to dry.
Deviled egg filling:
With a fork, break the yolks up until they are a crumble consistency.
Add mayonnaise, dry mustard powder, garlic powder, paprika and ranch seasoning to your crumbled egg yolks and stir very well until it’s a creamy and smooth.
Add the mixture into a piping bag (or a ziplock bag with the corner cut off) and gently fill each egg half with about 2 tablespoons of the yolk mixture.
Crumble your bacon into small pieces and place them on top of the yolk mixture.
Chill loosley covered in your refrigerator for about 2 hours before serving.
Serve cold and garnish with paprika if desired.
How do I fill if I do not have piping bag and tip?Use a zip-seal bag. If you have a piping bag tip and ring, place the tip inside the bag at the corner and press, slightly stretching the bag, and place the sealing ring on the outside. Fill the bag with the yolk mixture, snip the corner and fill the egg cups. You don't have to use a tip, simply fill the bag and cut the corner. You can also spoon in the filling as well.Can I use yellow mustard instead of dried?Absolutely, prepared yellow mustard work perfectly.How long can I store?You can store these in an airtight container for up to 3 days in the refrigerator.