Ranch-Style Deviled Eggs

Ranch-Style Deviled Eggs

22 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h 30 m
Recipe by  Kimberly

“This is a basic deviled egg with a little twist of ranch.”

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Adjust Servings

Original recipe yields 12 deviled eggs



  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl. Mash the yolks with the mayonnaise and mustard and season with pepper and ranch dressing mix, blending until smooth. Spoon the mixture into the egg white halves and garnish with a sprinkle of paprika.

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Reviews (22)

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These were good but not great. They were a bit dry (possibly because of the ranch mix). Next time I will definately be using more Mayo. Also, way too much pepper. While I was grinding it out for the teaspoon measurement I thought it was a bit much, but wanted to follow the recipe to give a real review. I would say to use about half to 1/4 of the pepper. Also, what brings out the flavor in deviled eggs is salt, definately add a little. The ranch dressing gave it a little tang but took away from the mustard flavor that I love when having these. Good recipe for something different, but if you love traditional deviled eggs, you will probably only LIKE these.

Jeremy R.

Jeremy R.

I added half the amount of ranch dressing mix that the recipe called for and the flavor was still extremely strong. The flavor was too strong to eat it.

Farmer's Wife

Farmer's Wife

I didn't have any ranch dressing mix, so I substituted 1 tablespoon of prepared mix and decreased the mayo to 3 tablespoons. I also used dijon mustard and sprinkled with paprika for a more traditional look! I'm not a big fan of mustard, but I really enjoyed them because the ranch toned down the mustard flavor. We will make these again!

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Amount Per Serving (12 total)

  • Calories
  • 70 cal
  • 3%
  • Fat
  • 6.1 g
  • 9%
  • Carbs
  • 0.6 g
  • < 1%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 107 mg
  • 36%
  • Sodium
  • 75 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Tarragon and Spice Deviled Eggs


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Special Deviled Eggs