Deviled Eggs Ranch Style

Deviled Eggs Ranch Style
Recipe Type: Side
Cuisine: American
Author: Nancy
Prep time:
Total time:
Serves: 24 Egg Halves
Are you looking for something different to take to the next family get together? Our Ranch Style Deviled Eggs are just what you need.
  • 12 hard boiled eggs
  • 6 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1 teaspoon Dijonnaise mustard
  • 2 teaspoons dry ranch dressing mix
  • 1 tablespoon chives, chopped
  1. Cool hard boiled eggs in ice water then peel off shells. Slice eggs in half lengthwise.
  2. Remove yolks and place in small bowl. Place egg white halves in serving dish.
  3. Mash yolks with a fork until they are crumbly.
  4. Add mayonnaise, sour cream and Dijonnaise mustard and mix until yolks are creamy.
  5. Add dry ranch dressing mix and half of chives and mix well.
  6. Spoon mixture into small zip-lock bag, seal closed, and cut off tip of one corner of the bag, about ¼ to ½ inch or large enough for yolk mixture to flow through easily.
  7. Squeeze yolk mixture from bag into to egg white halves, much like you would use a pastry bag.
  8. Sprinkle tops of filled egg white halves with remaining chives.
  9. Refrigerate eggs for 1 to 2 hours or until well chilled.
  10. Can be made 12-24 hours before serving, just cover and refrigerate.

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