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Easy Ranch Deviled Eggs
Made with just 3 ingredients, these ranch deviled eggs are super easy to make and can be made ahead of time. The perfect appetizer for any occasion.
Course
Appetizer
Cuisine
American
Prep Time
30
minutes
minutes
Cook Time
10
minutes
minutes
Cooling Time
30
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
12
servings
Calories
117
kcal
Author
Wanda Simone
Equipment
1 pot
for boiling the eggs
1 egg platter
(optional, but makes serving much easier)
1 mixing bowl
measuring cups and spoons
1 fork
1 mixing spoon
Ingredients
6
hard-boiled eggs
½
cup
Ranch Dressing
⅓
cup
mayonnaise or Miracle Whip
1
teaspoon
Dijon mustard
(optional)
paprika or chopped chives for garnish
(optional)
Instructions
Peel the eggs and cut them in half lengthwise.
Remove the yolks.
Put them in a bowl and mash with a fork until there are no large lumps left.
Mix in the ranch dressing, mayonnaise and Dijon mustard (if using).
Use a spoon to place a scoop of the yolk mixture onto each of the egg halves.
Sprinkle with a little paprika or chopped chives if desired.
Notes
Deviled eggs will keep in the refrigerator for at least a day or two (and usually longer) so you can make them well in advance of when you need them.
Nutrition
Serving:
1
serving
|
Calories:
117
kcal
|
Carbohydrates:
1
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.02
g
|
Cholesterol:
87
mg
|
Sodium:
165
mg
|
Potassium:
39
mg
|
Fiber:
0.02
g
|
Sugar:
1
g
|
Vitamin A:
127
IU
|
Vitamin C:
0.002
mg
|
Calcium:
16
mg
|
Iron:
0.4
mg