Ranch Deviled Eggs

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

  • Prep Time 30 min
  • Total Time 60 min
  • Servings 24

Ingredients

12
eggs
3
teaspoons dry ranch dressing mix (from 1-oz envelope)
1/3
cup mayonnaise or salad dressing
1
teaspoon Dijon mustard
1
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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Deviled Egg
Calories
60
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
105mg
105%;
Sodium
105mg
105%;
Total Carbohydrate
0g
0%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
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.