Deviled Eggs

Deviled Eggs

Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 101kcal


  • 6 eggs
  • 1/2 cup Ranch Dressing
  • 1/3 cup mayonnaise or Cool Whip
  • paprika (optional)

Pots and Utensils

  • 1 small pot
  • 1 small bowl
  • 1 egg platter This is optional but definitely makes serving the eggs easier.


  • Place the eggs in the pot.
  • Pour enough cold water into the pot to cover the eggs by about 1 inch.
  • Bring the eggs to a boil.
  • Reduce the heat to low and cook for 2 minutes.
  • Remove the pot from the heat and leave it to cool with the eggs still in the water. Note: I find that the eggs are easier to peel if they are well cooked and then well cooled so don't rush this step.
  • Gently crack the shell all the way around each egg.
  • Starting at the large end of the egg, peel the shell off of the eggs. Note: Starting at the large end isn't absolutely required...I just find that it is usually the easiest place to start.
  • Cut the eggs in half lengthwise and place in the egg platter.
  • Remove the yolks from the eggs and place them in the bowl.
  • Mash the yolks with a fork until there are no large lumps left.
  • Mix in the ranch dressing and mayonnaise with the egg yolks.
  • Use a spoon to place a scoop of the yolk mixture onto each of the egg halves.
  • Sprinkle the eggs with a little paprika if desired.


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.


Serving: 1serving | Calories: 101kcal | Carbohydrates: 1.1g | Protein: 3.7g | Fat: 9g | Cholesterol: 95.6mg | Sodium: 177.2mg | Sugar: 0.6g