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Ranch Deviled Eggs

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Ranch Deviled Eggs
  • Prep 30 min
  • Total 60 min
  • Servings 24
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Change up the flavor of deviled eggs with a dry dressing mix and a sprinkle of chives.
Updated Feb 24, 2010

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Shave a bit off the bottom of each egg white half so the filled eggs stay in place on the serving plate.
  • tip 2
    Make these eggs up to 24 hours in advance; cover and refrigerate until serving time.

Nutrition

60 Calories, 5g Total Fat, 3g Protein, 0g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Deviled Egg
Calories
60
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
105mg
36%
Sodium
105mg
4%
Potassium
40mg
1%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
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 Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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