Ranch Deviled Eggs

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

  • prep time 30 min
  • total time 60 min
  • ingredients 5
  • servings 24

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
  • 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.
  • 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:
    0
    *Percent Daily Values are based on a 2,000 calorie diet.
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