Published: Last Updated: by Marye 1401 words. | About 8 minutes to read this article.
Ranch deviled eggs are so unique! The cream cheese gives them an extra rich texture and deliciously tangy flavor without any mayonnaise or mustard.
Prep Time 10 minutes mins
Chill 1 hour hr
Total Time 1 hour hr 10 minutes mins
Jump to Recipe
You can't have any kind of celebration in the south without a batch of deviled eggs on the table. This recipe is just different enough to make people sit up and take notice.
Table of Contents
- 🗝️ Key takeaways
- 🧾 Ingredients
- 📖Variations
- 🔪 Instructions
- 🍴 Equipment
- 🥫 How to store leftovers
- Expert tip:
- 💭 Things to know
- 👩🍳 FAQs
- 📚 Related recipes
- 🍽️ Serve with...
- 📞 The last word
- 📖 Recipe
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways
- This ranch deviled eggs recipe puts a tasty twist on traditional deviled eggs. You'll love the rich cream cheese ranch dressing filling—no mayo or mustard!
- Creamy deviled eggs are an easy appetizer recipe for potlucks, Easter brunch, and game day parties.
- For the best results, soften your cream cheese to room temperature before mixing it with the remaining ingredients.
My secret ingredient for the best deviled eggs is cream cheese—it combines with the tender egg yolks to make a silky smooth, tangy egg filling.
Ranch dressing and dry ranch dressing mix give this deviled egg recipe a unique flavor that will keep you coming back for more!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖Variations
- I like to buy hard-boiled eggs from the grocery store that are already peeled for faster prep. You can also hard-boil fresh eggs yourself.
- If y’all love your mustard, add yellow mustard, Dijon mustard, or spicy brown mustard to the egg yolk mixture. I don’t think you need it, though!
- Season your deviled eggs with salt and black pepper to taste, or leave it out if you’re satisfied with the flavor from the ranch dressing.
- Stir a teaspoon or two of pickle juice or apple cider vinegar into the filling for a little extra tang.
- Add a dash of your favorite hot sauce, cayenne pepper, or chili powder to the egg filling for a spicy kick.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the images below to see them full size.
Slice eggs in half, remove yolks, and crumble yolks in a bowl with a fork.
Add remaining ingredients
Mix all ingredients together until the egg yolk mixture is smooth. Fill the hollow centers of the egg whites with it.
🍴 Equipment
- Mixing bowl
- deviled egg plate to hold the eggs
🥫 How to store leftovers
Deviled eggs are best eaten the day they’re made—and these babies are tough to resist!
However, if you have leftovers, you can refrigerate them in an airtight container for up to two days.
Don't try to freeze deviled eggs. They won't thaw well.
Expert tip:
Save time by buying peeled hard-boiled eggs. If you’re hard-boiling the eggs yourself, use slightly older eggs. Fresh eggs are harder to peel.
💭 Things to know
- Room-temperature cream cheese blends much more easily with the other ingredients. Set the cream cheese on a plate in a warm place an hour before you plan to make your deviled eggs.
- You can mash yolks by hand in a small bowl with a fork or blend the ingredients in a food processor for an even smoother, creamier filling.
- Make sure you slice the egg white halves lengthwise and be careful not to let them tear—otherwise, you won’t be able to fill 'em!
- Use a piping bag with a star tip to fill the egg whites. They’ll look so neat ‘n pretty!
- Chill your deviled eggs for at least an hour before serving so the flavors get to know each other.
- For extra savory flavor, add blue cheese crumbles, bacon bits, or smoked salmon to your deviled eggs.
- Garnish your deviled eggs with a dusting of paprika and fresh herbs such as green onions, chives, or fresh dill.
👩🍳 FAQs
Can I make deviled eggs ahead of time?
Sure! You can make them up to four hours in advance and chill them in an airtight container in the fridge until ready to serve. You can cook the eggs up to three days ahead of time and store them in the fridge, too.
How do I cook hard-boiled eggs on the stovetop?
There are a couple of ways to hard-boil eggs. You can add the eggs to a pot and cover them with cold water. Bring the water to a rolling boil, remove from the heat, and let the eggs sit in the hot water for about 15 minutes.
Or, you can add the eggs to a pot of already boiling water, cover it with a lid, and reduce to a simmer for 10-12 minutes. Once the eggs are done cooking, run them under cold water or soak them in an ice bath for a few minutes before peeling.
Can I hard-boil eggs in an instant pot?
Yep! Place the eggs in the pressure cooker and add one cup of water to create steam. Seal the lid and cook on high pressure for about 6 minutes.
Allow for a natural release for 5 minutes, then switch the valve to the venting position for a quick release. Immediately transfer the eggs to an ice water bath or run them under cold water for a few minutes to stop the cooking process.
How do I serve deviled eggs?
Dill pickles, vegetable sticks, crackers, potato chips, or a cheese platter are all delicious accompaniments for deviled eggs. You can also serve deviled eggs alongside other appetizers like macaroni salad, potato salad, or coleslaw or as a side dish with baked ham.
- Smoked Deviled Eggs with Bacon and Chipotle are cold-smoked with a Southern kick from adobo—a smoky, spicy twist on the classic side dish!
- Impress your guests with a large platter of Copycat Red Lobster Stuffed Mushrooms, full of salty, cheesy goodness and ready in just 30 minutes.
- Cream Cheese Sausage Balls are an update on the traditional Southern appetizer made with Bisquick—perfect for holiday parties and potlucks.
- Honeydew Fruit Salsa
- Easy Sopapilla Recipe
- Southern Tuna Salad
- Baked Cowboy Dip
🍽️ Serve with...
Southern Baked Ham with co*ke is a spiral-cut ham basted in a sweet ‘n spicy Coca-Cola glaze. It's a staple holiday recipe to serve with deviled eggs!
Crisp cucumbers, zesty red onion, and a tangy cider vinegar dressing make Southern Cucumber Salad a refreshing spring side dish for any party or gathering.
No-Bake Blueberry Cheesecake Pie is creamy, fruity, and 100% delicious. It's an easy, no-fuss dessert that everyone loves!
📞 The last word
There are deviled eggs and there are deviled eggs... and these are SO good people will be lining up for more.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars!⭐️⭐️⭐️⭐️⭐️
📖 Recipe
4.50 from 2 votes
Ranch Deviled Eggs
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Ranch deviled eggs are so unique! The cream cheese gives them an extra rich texture and deliciously tangy flavor without any mayonnaise or mustard.
Course Appetizer/Snack
Cuisine American - Southern
Prep Time: 10 minutes minutes
Chill: 1 hour hour
Total Time: 1 hour hour 10 minutes minutes
Servings:6
Calories:175
Author:Marye Audet-White
Ingredients
- 6 eggs, hard cooked and peeled*
- 3 tablespoons Ranch dressing
- 4 ounces cream cheese, softened
- 2 tablespoons Ranch dressing mix, more to taste
- green onions, garnish
- paprika , garnish
Instructions
Cut hard-boiled eggs in half.
Gently remove the yolks to a medium mixing bowl.
Set the hollow whites aside.
Add the softened cream cheese, Ranch dressing, and dry Ranch mix to the egg yolks.
Mix until smooth and blended, with no white streaks from the cream cheese.
Add to hollows of the egg whites using a spoon, a small cookie scoop, or a decorating bag.
Top with a sprinkle of paprika and a little green onion.
Refrigerate for at least an hour to allow the flavors to blend.
Notes
*I buy packaged hard-boiled eggs that are already peeled to save time and effort.
Storage:
Deviled eggs are best eaten the day they’re made—and these babies are tough to resist!
However, if you have leftovers, you can refrigerate them in an airtight container for up to two days.
Don't try to freeze deviled eggs. They won't thaw well.
Tips:
- Use older eggs, they're easier to peel.
- Room-temperature cream cheese blends much more easily with the other ingredients.
- Make sure you slice the egg white halves lengthwise and be careful not to let them tear—otherwise, you won’t be able to fill 'em!
- Use a piping bag with a star tip to fill the egg whites. They’ll look so neat ‘n pretty!
- Chill your deviled eggs for at least an hour before serving so the flavors blend.
You'll find more helpful tips and variations in the body of the post.
Nutrition Facts
Calories: 175kcal | Carbohydrates: 5g | Protein: 7g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 185mg | Sodium: 564mg | Potassium: 90mg | Sugar: 1g | Vitamin A: 494IU | Calcium: 45mg | Iron: 1mg
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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About Marye
Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them. She's been around the culinary block more than once, turning simple ingredients into mouthwatering masterpieces. With a sprinkle of humor and a dash of wit, she makes cooking feel like a piece of cake (which she can also teach you to bake perfectly). When she's not conjuring up delicious dishes, you might find her sharing laughs with her family, reading by the fire, or scribbling down her next big recipe idea. Marye believes that a good meal and a hearty laugh are the best parts of life. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.
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