Ranch Deviled Eggs
Deviled eggs are such a fun and frugal appetizer. I love classic deviled eggs, but have been wanting to switch up the flavor. That’s where this recipe for ranch deviled eggs comes in. This recipe does not have mustard – so the flavor is not as strong. It has a smooth, delicious taste I know you’ll love.
One of my favorite things about making deviled eggs is that I almost always have the ingredients on hand. You may already have the seasonings in your pantry: parsley, basil, dill weed, garlic powder, and onion powder. The ranch seasonings used for this deviled egg recipe are the same as the buttermilk ranch chicken tenders recipe.
This dish is perfect to keep on hand as a healthy and filling snack and also makes a wonderful party appetizer. The ranch deviled eggs will keep in the refrigerator for 3 days.
- 6 Eggs
- ⅛ cup mayonnaise
- ⅛ cup sour cream
- 1 teaspoon white vinegar
- ¼ teaspoon dried parsley
- ¼ teaspoon dried dill weed
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon dried basil
- ⅛ teaspoon salt
- Place the eggs (shell on) in a pot filled with water 1 inch above the top of the eggs.
- Bring the pot just to a boil. Cover and turn off the heat. Set a timer for 12 minutes.
- Once the timer goes off, gently pour out the water and place the hard-boiled eggs in a bowl of ice water and let sit for 5 minutes.
- Once the eggs have cooled, peel them under running water and rinse each one off after the shells are removed.
- Gently slice each egg in half lengthwise and scoop out the yolk.
- In a medium bowl, combine the yolks, mayonnaise, sour cream, vinegar, parsley, dill weed, garlic powder, onion powder, basil, and salt. Mix thoroughly.
- Spoon the filling into the center of each egg and serve.