These Ranch Deviled Eggs a cool twist on the classic deviled egg. The herbs and sour cream give them a perfect ranch flavor that will be an easy crowd-pleaser. Deviled eggs are always one of the first items gone at a party and these will be no exception. We love deviled eggs at our house so expect many more varieties coming up in the next few weeks. You can check out my tips here for perfect hard-boiled eggs.
If you wanted to make these even easier, you could omit all the fresh herbs and salt and pepper. Then, use a teaspoon or two of ranch mix. I have used my homemade mix with great results!
What is your favorite kind of deviled egg, sweet, spicy, classic? Let me know in the comments or stop by my Facebook page to check out all the latest posts and discussions. Thanks for stopping by!
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Ranch Deviled Eggs
Ingredients
- 18 eggs hardboiled and peeled
- 6 tablespoons mayonaise
- 3 tablespoons sour cream
- 1 teaspoon horseradish optional
- 2 teaspoons dijon mustard
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh dill chopped
- 2 tablespoons fresh chives chopped
- salt and pepper
Instructions
- Hard boil eggs*
- After they are cool slice in half lengthwise and remove all the yolks to a bowl. Mash up the yolks really well with a fork or a whisk.
- Add in the mayo, mustard, horseradish, and 1/4 teaspoon of salt and some pepper. Mix this really well until it is smooth and not lumpy at all.
- Stir in the chopped herbs. Fill the eggs with either a small spoon OR I like to get all the filling into a ziplock baggie and cut off the tip. I use it like a piping bag to fill all of the eggs. Just make sure you get all the filling to one corner then twist the top of the bag where you are holding it to prevent spillover.
- Chill until ready to eat!
