Place eggs in a large saucepan, cover with cold water by about an inch and bring to a full boil. Cover, turn off the heat, and let stand 11 minutes. Drain the eggs and run under cold water to stop the cooking process.
Once the eggs have cooled, peel and halve them.
Put the yolks in a bowl and stir in half of chopped scallions, Creamy Ranch, and BBQ.
Spoon the yolk mixture into a plastic freezer bag and refrigerate the yolk mixture and whites until ready to serve.
Cut a corner off of the bag and pipe the yolk mixture into the whites. Garnish deviled eggs with reserved scallions and a drizzle of BBQ.