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Ranch Deviled Eggs

Servings: 12

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!