Ranch Deviled Eggs
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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