Ranch Deviled Eggs

Change up the flavor of deviled eggs with a dry dressing mix and a sprinkle of chives.

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Servings 24

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( 27 ) Ratings

27 Ratings

5 Stars 19%

4 Stars 15%

3 Stars 30%

2 Stars 19%

1 Stars 19%

Member Reviews ( 4 )

6193860d-5801-43fd-a1d3-00339a21f1a9

ingredients 5
Prep Time 30 min
Total Time 60 min

Ingredients

12: eggs

3: teaspoons dry ranch dressing mix (from 1-oz envelope)

1/3: cup mayonnaise or salad dressing

1: teaspoon Dijon mustard

1: tablespoon chopped chives

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Directions

1 In 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
2 To remove shell, crack it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
3 Cut eggs lengthwise in half. Into medium bowl, slip out yolks; mash with fork. Stir dressing mix, mayonnaise and mustard into yolks.
4 Spoon or pipe yolk mixture into egg white halves. Sprinkle with chives. Refrigerate at least 30 minutes before serving.

EXPERT TIPS

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Expert Tips

Shave a bit off the bottom of each egg white half so the filled eggs stay in place on the serving plate.

Make these eggs up to 24 hours in advance; cover and refrigerate until serving time.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Deviled Egg

Calories: 60
Calories from Fat: 45),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 105mg; 105%;
Sodium: 105mg; 105%;
Total Carbohydrate: 0g; 0%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Valerie25

report Posted Apr. 29, 2011 6:59 PM

This was awful..... I had to throw away the the egg mix. too salty ....

Vellutto

report Posted Apr. 26, 2011 5:24 PM

Love them just the way they are. Need to be refrigerated for 24 hours before serving, otherwise I think they taste to salty. Not sure why that makes a difference, but does to my taste buds.

Nicole0404

report Posted Apr. 20, 2011 10:50 PM

This is my family's favorite for deviled eggs. The only difference I make is regular yellow mustard instead of dijon mustard, either way works, use what you like best.

Tedsterbear

report Posted Mar. 27, 2010 8:43 PM

I've been making these for years, I just do it a little differently. To 12 egg yolks I add 2 very thinly sliced green onion tops, (no white part.) enough Ranch dressing powder (I use the one that you use buttermilk with, it just tastes better!) to taste, (about 3 tsp.) than add about a 1/2 C. mayo, 1/8 C. Sour Cream, black pepper to taste, and a smidgen of Cayenne (Just enough for a little kick!)I'm honestly not sure of the exact measurements of the mayo and sour cream since I've been making it for so many years, but it's one of those recipes that you can play around with and easily figure it out. (You don't want it too dry or too creamy.) These have been a very big hit every single time I've fixed them! People seem to love the little spicy kick in them!