Ingredients
Scale
- 12 Large Eggs: The foundation of our deviled eggs. Choose fresh, large eggs for the best results.
- 1/2 cup Mayonnaise: Provides the creamy base for the filling. Full-fat mayonnaise is recommended for the richest flavor and texture, but light mayonnaise can be used as a lighter alternative.
- 2 tablespoons Ranch Dressing Mix: The star ingredient that infuses the eggs with that signature tangy ranch flavor. Use a dry ranch dressing mix from a packet or your favorite homemade blend.
- 1 tablespoon Dijon Mustard: Adds a subtle tang and depth of flavor that complements the ranch and mayonnaise beautifully. You can substitute with yellow mustard for a milder flavor if preferred.
- 1 tablespoon White Vinegar: Enhances the tanginess and balances the richness of the mayonnaise. Apple cider vinegar can also be used for a slightly different flavor profile.
- 1/4 teaspoon Salt: Seasons the filling and brings out the flavors of the other ingredients. Adjust to taste.
- 1/4 teaspoon Black Pepper: Adds a touch of spice and complexity to the overall flavor. Freshly ground black pepper is always recommended for the best taste.
- Optional Garnishes: Paprika, fresh dill, chopped chives, bacon bits, or a sprinkle of extra ranch dressing mix for visual appeal and added flavor.
Instructions
- Hard-Boil the Eggs: Place the eggs in a large saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, remove the pan from the heat, cover it, and let it sit for 12 minutes. This ensures perfectly cooked yolks without a green ring.
- Cool the Eggs: After 12 minutes, immediately transfer the eggs to an ice bath (a bowl of ice water). This stops the cooking process and makes the eggs easier to peel. Let the eggs cool completely in the ice bath for at least 15 minutes.
- Peel the Eggs: Gently tap each egg all over on a hard surface to crack the shell. Start peeling under cool running water, working your way around the egg. The water helps to separate the shell from the egg white. If the shell is sticking, try gently rolling the egg on the countertop while peeling.
- Halve the Eggs: Once all the eggs are peeled, pat them dry with a paper towel. Carefully slice each egg lengthwise using a sharp knife. Gently remove the yolks and place them in a medium-sized mixing bowl. Arrange the egg white halves on a serving platter or deviled egg tray.
- Prepare the Filling: Mash the egg yolks in the bowl using a fork until they are finely crumbled. Add the mayonnaise, ranch dressing mix, Dijon mustard, white vinegar, salt, and black pepper to the bowl with the yolks.
- Mix the Filling: Using the fork or a hand mixer, thoroughly combine all the ingredients until the filling is smooth, creamy, and well blended. Taste the filling and adjust seasoning (salt, pepper, ranch mix) as needed to your preference. If you prefer a thinner filling, you can add a teaspoon of milk or cream.
- Fill the Egg Whites: There are several ways to fill the egg whites. You can use two spoons to scoop the filling and gently place it into each egg white cavity. For a more professional and neat look, transfer the filling to a piping bag fitted with a star tip or a round tip. Pipe the filling into each egg white half. If you don’t have a piping bag, you can use a plastic zip-top bag with a corner snipped off.
- Garnish (Optional): Sprinkle the deviled eggs with your desired garnishes. Paprika adds a classic touch of color and mild flavor. Fresh dill or chopped chives provide a fresh, herbaceous note. Bacon bits add a savory crunch. A light dusting of extra ranch dressing mix enhances the ranch flavor and visual appeal.
- Chill and Serve: For the best flavor and texture, cover the deviled eggs loosely with plastic wrap and refrigerate them for at least 30 minutes before serving. This allows the flavors to meld together and the eggs to firm up slightly. Serve chilled and enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 180
- Fat: 15g