Ranch Deviled Eggs

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Ranch 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.

ranch deviled eggs 2

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.

A picture showing the cover images for all three cookbooks written by Aileen Clark.

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.

Ranch Deviled Eggs

Other tasty appetizers are air fryer chicken wings, instant pot artichoke dip, and instant pot meatballs.

Ranch Deviled Eggs

Aileen Clark
A twist on the classic deviled eggs recipe – the filling is made with ranch seasoning.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 75 kcal


  • 6 Eggs
  • 1/8 cup mayonnaise
  • 1/8 cup sour cream
  • 1 teaspoon white vinegar
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried dill weed
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon dried basil
  • 1/8 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.


Calories: 75kcal
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How do you like to prepare deviled eggs?

Ranch Deviled Eggs

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