Recipe: Ranch Style Deviled Eggs

I’m going to go out on a limb here and guess you {like so many other people in the world} have a bunch of hard-boiled eggs sitting in your refrigerator right now.  Am I right?  I just whipped up a batch of Betty Crocker’s Ranch Style Eggs, and boy are they delicious and oh so easy to make. I thought about adding a little paprika but my neighbor Girly Girl borrowed it last week and still has the container LOL.

How do YOU make deviled eggs?


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


Cut hard-boiled  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. Recipe Credit

Amazon: The Fresh Egg Cookbook: From Chicken to Kitchen $10.17

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  1. Tali says

    I have my own chef here: my 14 year old. She is crazy about making and eating deviled eggs. she doesn’t use mustard (both my girls hate it) but she still uses the trick we did when they were little: she scoops the mix into a little ziplock bag and cut the tip of the bottom corner and uses that to fill the egg white.

  2. Gloria says

    I made deviled eggs Saturday for our Easter lunch. We are old school here and use mayo, (Duke’s. Only Duke’s. Another reason you should move to Virginia.) sour cream, salt, pepper and a wee little bit of sugar. Load into a decorator bag, and use a fancy decorator tip. Paprika on top. Mmmmm. All gone. Every time.

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