These Ranch Deviled Eggs offer 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 are no exception. We love deviled eggs at our house, so you can expect more varieties coming up in the next few weeks. You can check out my tips here for perfect hard-boiled eggs.

Lastly, if you want to make these even easier, omit all the fresh herbs, 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, or classic?

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5 from 1 vote

Ranch Deviled Eggs

A cool twist on the classic deviled egg

Course Appetizers and Snacks, Sides

Cuisine Christmas, Easter, Fourth of July, Memorial Day, Labor Day, Keto, Low Carb, Mothers Day, New Years, Spring, Summer

Keyword deviled egg recipes, egg recipes, ranch recipes

Prep Time 20

Total Time 30

Servings pieces

Calories 50

Equipment

Ingredients

18 eggs hardboiled and peeled
6 tablespoons mayonaise
3 tablespoons sour cream
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, 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!