Deviled Eggs are a classic appetizer that are everybody’s go-to for a reason. We’ve taken this fan-favorite and dressed it up with a creamy Ranch and dijon mustard filling. Top with dill and chives and you’ve got a simple snack turned gourmet!
For more delicious deviled eggs, try our Pesto Deviled Eggs or our BLT Deviled Eggs.
Why Our Recipe
- An elevated take on a classic with our creamy Ranch and dijon mustard filling.
- Minimal ingredients and easy prep using either store-bought Ranch seasoning or our homemade blend.
- Perfect year-round and easy to take along to events like potlucks, barbecues, or holiday parties.
We love this recipe because itโs easy to make and packed with so much flavor in every bite. Ranch seasoning is one of our favorite culinary secrets because you get all of those great herbs and spices in just the right amountsโall in one packet. Pair that with the tangy sweetness of Dijon mustard, and youโve got a flavor combo thatโs downright irresistible.
Ingredient Notes
- Boiled Eggs:ย Youโll want to make sure your eggs are hard boiled. For more instructions on that, check out our guide onย how to boil eggs, If youโre really short on time, you can use store-bought hard boiled eggs, but we recommend boiling them yourself for the best texture.
- Mayonnaise:ย This gives the filling the ultimate creaminess, so make sure to not skimp on this ingredient! We recommend using a neutral-flavored mayo which makes the store brand the best option.
- Dry Ranch Seasoning: Look for it in the salad dressing aisle of your grocery store or make your own.
- Dijon Mustard: You can use regular, smooth dijon mustard or whole grain for added texture.
- Chives (optional): Fresh chives add a pop of color and mild onion flavor.
Boiling Eggs
For everything you need to know about boiling eggs, check out ourย how to boil eggs guide! With deviled eggs, youโll want a nice hard-boiled egg, but try to avoid an overcooked egg since that can turn the yolk gray. For creamy yolks without a gray/green ring, aim for 10 minutes of boiling.
Easy to Peel Eggs
We’re all on the quest for easy-to-peel eggs so here’s a quick rundown of the 5 best tips and tricks we’ve got up our sleeves without going into detail overload.
Use Older Eggs: If possible, use eggs that are at least 7โ10 days old. It has to do with the pH of the eggs.
Shock in Ice Water: As soon as the eggs are done cooking, transfer them to an ice bath (a bowl of ice water) and let them sit for at least 5 minutes. It has to do with making the eggs contract from the shell.
Try Steaming: Instead of boiling your eggs, steam for 12โ14. Simply place eggs in a steamer basket over boiling water, cover, and let them steam before transferring to an ice bath.
Add Baking Soda or Vinegar: Adding ยฝ teaspoon of baking soda or a splash of vinegar to the boiling water helps. Once again, it has to do with the pH of the eggs.
Crack and Roll: Once cooled, gently tap the egg on a hard surface to create small cracks all over, then roll it between your hands. This loosens the shell, making it easier to peel in larger pieces.
Piping Tips
A pastry piping bag (like the kind you use for frosting) gives a professional look, but a spoon works perfectly fine as well. If you want to pipe, but donโt have a pastry bag and tips for the filling, snip the corner off a plastic bag as a quick DIY solution.
Make Ahead Instructions
If you need to prep your pesto deviled eggs ahead of time, you definitely can! Youโll boil and peel the eggs, then prepare the filling, but donโt assemble them just yet.
Instead, youโll put the egg white halves on a tray or in an airtight container and cover them with damp paper towels before putting the lid on the container to keep them from drying out.
Transfer the filling in a separate container or to a piping bag (just donโt cut the tip yet!) and refrigerate everything until youโre ready to use. Wait to fill the egg whites until no more than an hour or two before serving.
Storage Instructions
Refrigerate leftovers in an airtight container for 4โ5 days.
I came up with the same recipe out of my head 40 years ago for my momโs party! Everyone wanted the recipe. You have great taste buds to come up with this recipe! Great minds think alike. When I boil eggs I put a tsp or tbsp of olive oil to water. The eggs shell soaks up the oil making it very easy to peel but a little slippery.
Jolly good I will enjoy thanks
I canโt wait to try this even though eggs are so high.
I can’t wait to try the ranch dressing recipe. I receive compliments everytime I make deviled eggs, mostly for their tartness. The ranch dressing will improve the texture of the filling, as well as the taste, I’m sure.
I’ll share a little humor here if you like. A couple of weeks ago, I made my signature deviled eggs and allowed my granddaughter to assist. She accidentally placed too much mayo causing the filling to become watery. Long story short, in order to save her little feelings, the thought to add a few teaspoons of dry, sour cream mashed potatoes to the mix, after all, it couldn’t hurt, right? Wah Lah, the best deviled eggs with the smoothest texture and taste, I have ever made. Of course my grand golloped up the credit, and that’s OK with me. ๐๐
I substitute avocado for the mayo. I have a good friend with an extreme case of Celiac. Mayo is hard on her. I started making these for her. It is what I take to every potluck lunch. Everyone just loves them.
I have not prepared these deviled eggs yet, but wanted to clarify if the Ranch Seasoning is simply the dry Ranch Salad Dressing Mix
Thank you
It sure is the simple dry ranch seasoning! Enjoy and let us know what you think when you do make them.
When you say โRanch Seasoningโ
are you simply referring to dry Ranch Salad Dressing Mix ?
I definitely want to try this recipe, but wanted to be sure about the Ranch Seasoning
Thank you for your response
Yes! That is correct! We also have a dry ranch seasoning that can be used instead of store bought. https://thestayathomechef.com/ranch-seasoning/