Put a creamy, tangy spin on a classic appetizer
No holiday or special event is complete without a plate of refreshing and savory deviled eggs. They’re easy to make in 30 minutes with simple ingredients you probably already have in your pantry. Plus, they’re healthier choice for a party snack, thanks to the high protein content in eggs. But instead of the traditional paprika seasoning, we decided to give this classic a delicious upgrade. Our ranch deviled eggs recipe features dried ranch seasoning, chopped chives and parsley in the filling for extra tangy flavor.
When making this ranch deviled eggs recipe, you can hard-boil your eggs ahead of time for easier cooking. The key lies in not over boiling them, so aim for 14 minutes in boiling water. Then, transfer the eggs to an ice water bath to stop cooking.
RANCH DEVILED EGGS
8 eggs
2/3 cup mayonnaise 4 tsp. dry ranch seasoning mix, from 1-oz. envelope
2 tsp. Dijon mustard 2 Tbs. chopped fresh chives + additional sprigs
2 Tbs. chopped fresh parsley + additional leaves
In a medium pot, combine eggs with enough water to cover by 1”; over high heat, bring to a boil. Cover. Remove from heat; let stand 10 min. Drain. Cover eggs with cold water. When cool enough to handle, peel and halve eggs lengthwise.
Transfer egg yolks to medium bowl; reserve egg whites. Add mayonnaise, ranch seasoning mix, mustard and ⅛ tsp. pepper to bowl with yolks; mash until smooth. Stir in chopped chives and chopped parsley.
If desired, transfer yolk mixture to pastry bag fitted with star tip; pipe or spoon into egg white halves. Chill until ready to serve. Garnish with additional chives and parsley.