Making deviled eggs without mayo can be even more delicious when you use ranch dressing to season the egg filling! Spicy with a kick or cool and creamy, either way you like it these deviled eggs will fly off your appetizer tray.
Every Easter season I find myself with a fridge full of hard boiled eggs and an insatiable desire for some Deviled Eggs.
My mom makes the best deviled eggs and I use her flavor mix in making my favorite deviled egg salad for sandwiches but sometimes I prefer to skip the mayonnaise.
If you don't want to use mayo, there are a few substitutions you could turn to: sour cream, extra mustard, or this deviled egg recipe which has a fun flavor twist!
Creamy ranch dressing, either prepared or homemade, is used to thin out the egg yolks for the deviled egg filling. This variation offers so many fun ways to tweak the recipe for your family.
The ranch is the perfect substitution and adds so much more flavor! It also helps the consistency of the filling be not as thick and goopy as mayo tends to be.
This helps make it easier to swirl the finished filling into the egg white come decorating time.
- 12 hard boiled eggs
- ½ cup prepared ranch dressing
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 shakes hot sauce
- 2 teaspoon dried parsley
- 1 teaspoon minced garlic
- 1 teaspoon seasoned salt
- ½ teaspoon dried dill
- Sprinkle of paprika
- Peel the hard boiled eggs and slice them in half. Separate the egg whites from the yolks by gently popping out the yolk with your fingers or a spoon. Place the empty egg whites on a baking sheet lined with parchment for assembly.
- Add the egg yolks to a mixing bowl. Mash them with a fork. Add a few tablespoons of the ranch and continue to mash the egg yolks until smooth. Add the remaining ranch, Dijon mustard, lemon juice, hot sauce, garlic, parsley, seasoned alt, and dill and stir to combine.
- For casual deviled eggs, you can simply spoon the egg yolk filling into the open spaces on the reserved egg whites. For a fancier presentation, you may want to add the filling to a piping bag and pipe them in swirls.
- Sprinkle the eggs with paprika on the baking sheet and then transfer the finished deviled eggs to a serving platter.
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