Ranch Deviled Eggs – The Stay At Home Chef

Deviled Eggs are a classic appetizer that are everybody’s go-to for a reason. We’ve taken this fan-favorite and dressed it up with a creamy Ranch and dijon mustard filling. Top with dill and chives and you’ve got a simple snack turned gourmet!

For more delicious deviled eggs, try our Pesto Deviled Eggs or our BLT Deviled Eggs.

We love this recipe because it’s easy to make and packed with so much flavor in every bite. Ranch seasoning is one of our favorite culinary secrets because you get all of those great herbs and spices in just the right amounts—all in one packet. Pair that with the tangy sweetness of Dijon mustard, and you’ve got a flavor combo that’s downright irresistible.

Ingredient Notes

• Boiled Eggs: You’ll want to make sure your eggs are hard boiled. For more instructions on that, check out our guide on how to boil eggs, If you’re really short on time, you can use store-bought hard boiled eggs, but we recommend boiling them yourself for the best texture.
• Mayonnaise: This gives the filling the ultimate creaminess, so make sure to not skimp on this ingredient! We recommend using a neutral-flavored mayo which makes the store brand the best option.
• Dry Ranch Seasoning: Look for it in the salad dressing aisle of your grocery store or make your own.
• Dijon Mustard: You can use regular, smooth dijon mustard or whole grain for added texture.
• Chives (optional): Fresh chives add a pop of color and mild onion flavor. 

Boiling Eggs

For everything you need to know about boiling eggs, check out our how to boil eggs guide! With deviled eggs, you’ll want a nice hard-boiled egg, but try to avoid an overcooked egg since that can turn the yolk gray. For creamy yolks without a gray/green ring, aim for 10 minutes of boiling.

Easy to Peel Eggs

We’re all on the quest for easy-to-peel eggs so here’s a quick rundown of the 5 best tips and tricks we’ve got up our sleeves without going into detail overload.

Use Older Eggs: If possible, use eggs that are at least 7–10 days old. It has to do with the pH of the eggs.

Shock in Ice Water: As soon as the eggs are done cooking, transfer them to an ice bath (a bowl of ice water) and let them sit for at least 5 minutes. It has to do with making the eggs contract from the shell.

Try Steaming: Instead of boiling your eggs, steam for 12–14. Simply place eggs in a steamer basket over boiling water, cover, and let them steam before transferring to an ice bath.

Add Baking Soda or Vinegar: Adding ½ teaspoon of baking soda or a splash of vinegar to the boiling water helps. Once again, it has to do with the pH of the eggs.

Crack and Roll: Once cooled, gently tap the egg on a hard surface to create small cracks all over, then roll it between your hands. This loosens the shell, making it easier to peel in larger pieces.

Piping Tips

A pastry piping bag (like the kind you use for frosting) gives a professional look, but a spoon works perfectly fine as well. If you want to pipe, but don’t have a pastry bag and tips for the filling, snip the corner off a plastic bag as a quick DIY solution.

Make Ahead Instructions

If you need to prep your pesto deviled eggs ahead of time, you definitely can! You’ll boil and peel the eggs, then prepare the filling, but don’t assemble them just yet.

Instead, you’ll put the egg white halves on a tray or in an airtight container and cover them with damp paper towels before putting the lid on the container to keep them from drying out.

Transfer the filling in a separate container or to a piping bag (just don’t cut the tip yet!) and refrigerate everything until you’re ready to use. Wait to fill the egg whites until no more than an hour or two before serving.