Skip to Content

Perfect Deviled Eggs

  • Save Recipe
  • Prep 25 min
  • Total 50 min
  • Ingredients 6
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
With a jump start from ranch dressing, these deviled eggs are a heavenly treat!
Updated May 7, 2009
  • Save
  • Shop
  • Share
  • Keep Screen On


  • 6 eggs
  • 3 tablespoons ranch dressing
  • 1/2 teaspoon prepared yellow mustard
  • 1/4 cup finely chopped celery
  • 1/8 teaspoon salt
  • Paprika


  • 1
    In 2-quart saucepan, 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.
  • 2
    Drain water from eggs; rinse eggs with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
  • 3
    Peel eggs; cut in half lengthwise. Carefully remove yolks; place in small bowl. Mash yolks with fork until smooth. Stir in remaining ingredients except paprika until well blended.
  • 4
    Spoon yolk mixture into egg white halves. Sprinkle with paprika.

Tips from the Pillsbury Kitchens

  • tip 1
    To save time, purchase hard cooked eggs in the refrigerated section of the grocery store.

Nutrition Information

60 Calories, 4 1/2g Total Fat, 3g Protein, 0g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Deviled Egg
Calories from Fat
Total Fat
4 1/2g
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
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 Choice
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • I can eat hardboiled eggs for days, with nary a twitch.

    In fact, it's my favorite thing about Easter — even better than the candy and ham. Hard-cooked eggs are a wonder: only about 70 calories, portable, and with a wicked shelf life. If you don't bust the shell, they don't even need to be refrigerated. But say you got a little crazy with the festivities, and now you have a dozen psychedelic pink and orange eggs staring you down…what now?

    Deviled Eggs

    Well, the first thing you can do is pretty obvious: deviled eggs. I like a little extra devil in my eggs, so I add a teaspoonful of curry powder and a few good pinches of hot smoked paprika to the basic recipe. You can also check out How to Make Deviled Eggs for more ideas and recipes, including:

    Deviled Eggs
    Zesty Deviled Eggs
    Masala Spiced Deviled Eggs

    Deviled Egg Sandwiches

    Sometimes, though, I don't have the patience for piping everything back into the egg whites, so I just chop the bejeezus out of it all, add some minced pimentos or pickled peppadews, celery and shallots, and make deviled egg sandwiches. I usually put this egg salad on whole grain bread, but I always secretly wish I was eating it on nutritionally devoid white bread instead.

    Pickled Eggs

    If we're talking about old time-y ways to eat hardboiled eggs, we can't forget about another vintage treat that’s enjoying a comeback: pickled eggs. The pickle brine gives the eggs a wonderful zippy flavor and makes them more toothsome, while allowing you to keep them right on the counter. You can add all sorts of wonderful things to the vinegar, too: turmeric with mustard seeds, chiles and onions are a lovely yellow; beet juice with ginger and peppercorns are a gorgeous fuchsia (use the liquid from boiling beets or the juice from canned beets). The longer they sit in their brine, the stronger the colors and flavors will be. These go great in a lunch box with some brown bread and cheese. They can also jazz up a salad when sliced onto mixed greens (add slivered ham for a zhuzhed-up chef's salad or green beans and anchovies for Salade Niçoise). And they are obviously amazing chopped into egg salad—just skip the mustard and add mustard powder instead so you don't overload on the vinegar.

    German Green Sauce

    If you want to go a totally different direction with hardboiled eggs, make German green sauce (Grüne Soße) by pureeing and sieving the eggs and mixing with sour cream or crème fraîche and a handful of very finely chopped herbs, such as parsley, dill, chives, chervil, cress, borage, shallots and sorrel. Green sauce is traditionally served cold with boiled potatoes, more hard boiled eggs, beef brisket (or schnitzel) and hard cider. Farmers' markets in Frankfurt and Kassel sell little bundles of the green sauce herbs all together in pretty paper packages. I bet it'd be a toe-curl on a roast beef sandwich or, if you're really kooky, a schnitzelwich.

    Spring may be for chickens, but we can enjoy hardboiled eggs any time. Who cares which came first, anyway?
© 2024 ®/TM General Mills All Rights Reserved