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Ranch Deviled Eggs
An indisputable fact of living in a house of 6 young adults and older teenagers Ranch flavored ANYTHING is quickly devoured and ALWAYS very appreciated.
Tangy cool herby ranch flavors are an incredible combo and a super fun spin on your deviled eggs – just in time for Easter!
Make these for your spring and summer gatherings and parties & you’ll receive lots of compliments! Just keep them very cold until serving.
We can show you how To make perfect hard-boiled eggs here.
Give this a try with our Homemade Mayonnaise.
Rachel’s Tips:
• Leftovers?
Leftover deviled eggs can be refrigerated for one to two days but are best enjoyed immediately.
• Serving Size?
Each serving size is equal to one whole deviled egg / 2 halves.
• Consider Adding More Flavor:
Add paprika, cayenne, or chili flakes.
• Additional Topping Ideas!
Green onions, pickles, pickled onions, microgreens, chives, or bacon.
• No Piping Bag?
Use a teaspoon to gently transfer the yolk mixture back into the eggs. Or snip the corner off of a Ziplock-type baggie.
Are eggs healthy? Check out this article.
Try these beet-pickled deviled eggs as well.
12 servings
Ingredients:
- 12 large cold eggs (directly from the fridge)
- ⅓ cup homemade mayonnaise
- ¼ cup plain Greek yogurt or unsweetened coconut yogurt
- 2 Tbsps Dijon mustard
- 1 Tbsp white wine vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley or 1 tbsp fresh and minced parsley
- 1/2 tsp dried dill or 2 tsp fresh and minced
- 1/2 tsp dried chives or 2 tsp fresh and minced chives
- sea salt and ground pepper, to taste, about 1/4 teaspoon each
Garnish ideas:
- fresh chopped chives
- fresh chopped parsley
- fresh chopped dill
- red pepper flakes
Instructions:
Fill a large stockpot with water and bring it to a boil over high heat.
Add 2 cups of ice cubes to a deep bowl and fill it halfway with cold water.
Keep it near your boiling stockpot to make the transfer smoother. Use a spoon to carefully add the eggs to the boiling water.
Boil your eggs for exactly 10 minutes for hard-boiled eggs.
Once the eggs are done, use a slotted spoon to remove them from the boiling water and gently place them into the ice bath. Allow to completely cool, for 5 minutes in the ice bath. As soon as the eggs are chilled, peel them.
Using a sharp knife, cut the eggs in half lengthwise and gently remove all of the yolks;
Place the yolks in a food processor or a large bowl if using a hand mixer.
Add to the yolks all the remaining ingredients: Using your food processor or hand mixer beat the mixture until very smooth. Taste and season with sea salt and pepper as desired.
Transfer this mixture to a piping bag fitted with a tip then pipe your filling into the egg halves as shown.
Garnish the deviled eggs with a few fresh chives, if desired.
Serve immediately, or lightly cover and store in the fridge until ready to serve. Best within 2 hours of preparing.
Enjoy!
💚Rachel
Ingredients
- 12 large cold eggs (directly from the fridge)
- ⅓ cup homemade mayonnaise
- ¼ cup plain Greek yogurt or unsweetened coconut yogurt
- 2 Tbsps Dijon mustard
- 1 Tbsp white wine vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley or 1 tbsp fresh and minced parsley
- 1/2 tsp dried dill or 2 tsp fresh and minced
- 1/2 tsp dried chives or 2 tsp fresh and minced chives
- sea salt and ground pepper, to taste, about 1/4 teaspoon each
garnish ideas:
- fresh chopped chives
- fresh chopped parsley
- fresh chopped dill
- red pepper flakes
Instructions
- Fill a large stockpot with water and bring it to a boil over high heat.
- Add 2 cups of ice cubes to a deep bowl and fill it halfway with cold water.
- Keep it near your boiling stockpot to make the transfer smoother. Use a spoon to carefully add the eggs to the boiling water.
- Boil your eggs for exactly 10 minutes for hard-boiled eggs.
- Once the eggs are done, use a slotted spoon to remove them from the boiling water and gently place them into the ice bath. Allow to completely cool, for 5 minutes in the ice bath. As soon as the eggs are chilled, peel them.
- Using a sharp knife, cut the eggs in half lengthwise and gently remove all of the yolks; Place the yolks in a food processor or large bowl if using a hand mixer.
- Add to the yolks all the remaining ingredients: Using your food processor or hand mixer beat the mixture until very smooth. Taste and season with sea salt and pepper as desired.
- Transfer this mixture to a piping bag fitted with a tip then pipe your filling into the egg halves as shown.
- Garnish the deviled eggs with a few fresh chives, if desired.
- Serve immediately, or lightly cover and store in the fridge until ready to serve. Best within 2 hours of preparing.
- Enjoy!
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