Change up the flavor of your classic deviled eggs with a dry dressing mix and a sprinkle of chives. These Ranch Deviled Eggs make a great appetizer for any party or potluck. Plate them up, set them out and watch them disappear before your very eyes!
Ranch Deviled Eggs
- Prep Time 30 min
- Total 60 min
- Servings 24
- Ingredients 5
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
Instructions
-
Step1In 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.
-
Step2To remove shell, crack it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
-
Step3Cut eggs lengthwise in half. Into medium bowl, slip out yolks; mash with fork. Stir dressing mix, mayonnaise and mustard into yolks.
-
Step4Spoon or pipe yolk mixture into egg white halves. Sprinkle with chives. Refrigerate at least 30 minutes before serving.
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
0Tips from the Betty Crocker Kitchens
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