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29Mar, 23
Clean Food Love
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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


  • 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


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.



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