I Make These 3-Ingredient Ranch Deviled Eggs On Repeat

I ventured into the world of owning chickens last year, and what a wild ride! I have loved the steady stream of eggs that have come my way, especially since they’re a hot commodity right now. During the summer months, my egg basket overfloweth, so I’ve needed to find lots of ways to use up the bounty.

In my family, we are big-time ranch lovers—as you can tell by my recipe for ranch dip and this taste test I recently undertook—so why not combine our abundant eggs with ranch? The result is ranch deviled eggs: a tangy, easy 3-ingredient appetizer or snack that’s on repeat at my house. 

Why Ranch Works

When it comes to kid-friendly flavor profiles, ranch is at the very top. Trust me, I’m in the thick of raising five girls right now, and ranch is our love language! I keep a Costco-sized ranch seasoning container in my pantry at all times to enhance the flavor of many dishes. 

Ranch pairs especially well with deviled eggs, enhancing the creaminess and savoriness of the filling. Some ranch mixes also have a hint of acidity from vinegar or citric acid, which can brighten the flavor as well. 

Working with Fresh Eggs

Over the years, I’ve tried several methods of making hard-boiled eggs. I’ve steamed them, cooked them in the Instant Pot, and boiled them. These are great methods for grocery store eggs that have been stored for a while, but peeling fresh eggs is a different story, and I’ve developed the method below that makes them much easier to peel.

But first, a fun fact: You can leave freshly-laid eggs on the counter at room temperature because they have a protective coating called a bloom around the shell. They’ll stay good for a few weeks stored that way, and you simply have to wash them with soap and water before using them. You can also immediately wash the fresh eggs once you’ve collected them, but then they need to be refrigerated.

How To Make My 3-Ingredient Ranch Deviled Eggs

To make 12 deviled eggs, you’ll need:

• 6 large eggs, washed if freshly laid
• 1/4 cup mayonnaise
• 1 to 2 tablespoons ranch seasoning mix, to taste

Fill a saucepan with water, then use the back of a spoon to gently tap the eggs until you hear a faint crack. This creates a small fracture in the shell, which allows water to seep in between the shell and the egg white, loosening the membrane. Place the eggs in a single layer in the saucepan, and make sure they’re covered with about an inch of water. Turn on the stove and bring to a boil.

Once the water is boiling, set a timer for 10 minutes. When the timer goes off, place the eggs in an ice bath and cool completely (this only takes a minute or two). When cracking the egg to peel, place the egg with the fatter side down and gently crack it. There’s a little space between the egg white and the shell that will allow you to get a good grip on the shell to peel it off easily.

Slice the boiled eggs in half and scoop out the yolks into a bowl. Mix together the egg yolks, mayonnaise, and 1 scant tablespoon ranch seasoning until creamy. Adjust the amount of seasoning to your taste. Fill the egg whites with the filling, either by placing the filling in a heavy-duty zip-top bag, snipping a corner off one end, and piping the filling in, or simply scooping the filling into the egg whites using a spoon. Serve and enjoy!

Leftover deviled eggs can be stored in an airtight container in the refrigerator for up to 2 days.

Easy Tweaks

Here are some easy ways to take these deviled eggs up a notch and make them to your taste:

• Instead of mayonnaise, you can swap in plain Greek yogurt
• Add a squirt of mustard to the filling
• Top with chives, crumbled bacon, or even some cheddar cheese 
• Add a dash of Buffalo hot sauce to the filling for a little heat
• For added tang, squeeze a little lemon juice into the filling