Ranch Deviled Eggs

Ranch Deviled Eggs

Change up the flavor of deviled eggs with a dry dressing mix and a sprinkle of chives.

Prep Time



Total Time






teaspoons dry ranch dressing mix (from 1-oz envelope)
cup mayonnaise or salad dressing
teaspoon Dijon mustard
tablespoon chopped chives
  1. In 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
  2. To remove shell, crack it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
  3. Cut eggs lengthwise in half. Into medium bowl, slip out yolks; mash with fork. Stir dressing mix, mayonnaise and mustard into yolks.
  4. Spoon or pipe yolk mixture into egg white halves. Sprinkle with chives. Refrigerate at least 30 minutes before serving.
Makes 24 deviled eggs
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Shave a bit off the bottom of each egg white half so the filled eggs stay in place on the serving plate.
Make these eggs up to 24 hours in advance; cover and refrigerate until serving time.

Nutrition Information:

1 Serving (1 Deviled Egg)
  • Calories 60
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 105mg;
  • Sodium 105mg;
  • Total Carbohydrate 0g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 3g;
Percent Daily Value*:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.