Creamy Ranch Deviled Eggs
Upgrade your appetizer game with these irresistibly flavorful Creamy Ranch Deviled Eggs! A modern twist on a classic favorite, this recipe combines smooth egg yolks with the tangy kick of dry ranch seasoning, creamy mayonnaise, and a dollop of sour cream for an indulgent yet balanced filling. Enhanced with Dijon mustard and a splash of white vinegar, the mixture delivers a subtle tang that pairs perfectly with the fresh garnish of chives and optional paprika for a pop of color. Quick to prepare and easy to assemble, these deviled eggs are perfect for holiday gatherings, potlucks, or a crowd-pleasing snack. Bursting with bold ranch flavor and a velvety texture, these chilled bites will be the standout star of any party spread!
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Ingredients
- 12 pieces large eggs
- 0.5 cups mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon dry ranch seasoning mix
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 0.25 teaspoons salt
- 0.25 teaspoons ground black pepper
- 2 tablespoons chopped fresh chives (for garnish)
- 0.5 teaspoons paprika (optional, for garnish)
Directions
Step 1
Place the eggs in a large pot and cover them with cold water, ensuring there's about 1 inch of water above the eggs.
Step 2
Bring the pot to a rolling boil over medium-high heat. Once boiling, turn off the heat, cover the pot with a lid, and let the eggs sit in the hot water for 12 minutes.
Step 3
Carefully transfer the eggs to a bowl of ice water using a slotted spoon. Let them cool completely, about 10 minutes.
Step 4
Gently crack and peel the eggs. Rinse them under cold water to remove any remaining shell pieces.
Step 5
Slice each egg in half lengthwise and carefully scoop out the yolks into a mixing bowl. Set the whites aside on a serving platter.
Step 6
Mash the egg yolks with a fork until they are fully crumbled and smooth.
Step 7
Add the mayonnaise, sour cream, dry ranch seasoning mix, Dijon mustard, white vinegar, salt, and ground black pepper to the yolks. Mix thoroughly until the filling is smooth and creamy.
Step 8
Spoon or pipe the yolk mixture into the hollowed-out egg whites using a piping bag or zip-top bag with a corner snipped off.
Step 9
Garnish the eggs with chopped chives and a light sprinkle of paprika, if desired.
Step 10
Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Facts
| Serving size | (767.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1787.5 |
| Total Fat 152.5g | 0% |
| Saturated Fat 29.0g | 0% |
| Cholesterol 2361.6mg | 0% |
| Sodium 2317.3mg | 0% |
| Total Carbohydrate 42.3g | 0% |
| Dietary Fiber 1.2g | 0% |
| Total Sugars 2.0g | |
| Protein 73.3g | 0% |
| Vitamin D 480IU | 0% |
| Calcium 379.1mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 878.3mg | 0% |
Source of Calories