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Ranch Deviled Eggs

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Ranch Deviled Eggs
  • Prep Time 30 min
  • Total Time 60 min
  • Servings 24
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Change up the flavor of deviled eggs with a dry dressing mix and a sprinkle of chives.

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

Directions

  • 1 In 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.
  • 2 To remove shell, crack it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
  • 3 Cut eggs lengthwise in half. Into medium bowl, slip out yolks; mash with fork. Stir dressing mix, mayonnaise and mustard into yolks.
  • 4 Spoon or pipe yolk mixture into egg white halves. Sprinkle with chives. Refrigerate at least 30 minutes before serving.
Tips  

Shave a bit off the bottom of each egg white half so the filled eggs stay in place on the serving plate.

Make these eggs up to 24 hours in advance; cover and refrigerate until serving time.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Deviled Egg
Calories
60
(
Calories from Fat
45
)
Daily Value
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
0
*Percent Daily Values are based on a 2,000 calorie diet.
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