Serves 6


  • 6 Ohio eggs, hard boiled
  • 2 tablespoons mayonnaise
  • 1 tablespoon Bertman’s Original Ball Park Mustard
  • 2 1⁄2 teaspoons powdered ranch dressing mix
  • 1 teaspoon Splenda or sugar
  • 2 tablespoons Ohio green onions, minced
  • 3 tablespoons Ohio bacon pieces
  • 3 tablespoons Ohio tomato, chopped
  • salt and pepper to taste
  • Ohio parsley, finely chopped



Peel and cut eggs in half lengthwise. Remove yolks to small mixing bowl. Finely mash yolks with fork. Add mayonnaise and mustard; mixing thoroughly. Add ranch dressing mix and sweetener; mixing well. Add onion and bacon; mixing well again. Gently fold chopped tomato into mixture. Add salt and pepper to taste. Fill 12 egg white halves with an equal mixture of filling. Garnish with parsley.