Creamy Ranch Deviled Eggs
Upgrade your appetizer game with these irresistibly flavorful Creamy Ranch Deviled Eggs! A modern twist on a classic favorite, this recipe combines smooth egg yolks with the tangy kick of dry ranch seasoning, creamy mayonnaise, and a dollop of sour cream for an indulgent yet balanced filling. Enhanced with Dijon mustard and a splash of white vinegar, the mixture delivers a subtle tang that pairs perfectly with the fresh garnish of chives and optional paprika for a pop of color. Quick to prepare and easy to assemble, these deviled eggs are perfect for holiday gatherings, potlucks, or a crowd-pleasing snack. Bursting with bold ranch flavor and a velvety texture, these chilled bites will be the standout star of any party spread!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 pieces large eggs
- 0.5 cups mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon dry ranch seasoning mix
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 0.25 teaspoons salt
- 0.25 teaspoons ground black pepper
- 2 tablespoons chopped fresh chives (for garnish)
- 0.5 teaspoons paprika (optional, for garnish)
Instructions
Place the eggs in a large pot and cover them with cold water, ensuring there's about 1 inch of water above the eggs.
Bring the pot to a rolling boil over medium-high heat. Once boiling, turn off the heat, cover the pot with a lid, and let the eggs sit in the hot water for 12 minutes.
Carefully transfer the eggs to a bowl of ice water using a slotted spoon. Let them cool completely, about 10 minutes.
Gently crack and peel the eggs. Rinse them under cold water to remove any remaining shell pieces.
Slice each egg in half lengthwise and carefully scoop out the yolks into a mixing bowl. Set the whites aside on a serving platter.
Mash the egg yolks with a fork until they are fully crumbled and smooth.
Add the mayonnaise, sour cream, dry ranch seasoning mix, Dijon mustard, white vinegar, salt, and ground black pepper to the yolks. Mix thoroughly until the filling is smooth and creamy.
Spoon or pipe the yolk mixture into the hollowed-out egg whites using a piping bag or zip-top bag with a corner snipped off.
Garnish the eggs with chopped chives and a light sprinkle of paprika, if desired.
Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Facts
Calories |
73 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 105 mg | 5% | |
| Total Carbohydrate | 0.7 g | 0% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 0.4 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 39 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
