Easter

Name: Ranch Deviled Eggs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 eggs; 1/4 cup mayonnaise; 1 tsp white vinegar; 1 tsp yellow mustard; 1/4 tsp kosher salt; freshly ground black pepper, to taste; 4 tsp Ranch seasoning; 1 tbs fresh chives, minced (for garnish)

Ranch Deviled Eggs

March 22, 2020 by laurenpacek Leave a Comment

These deviled eggs are the most delicious two-bite treats

These Ranch Deviled Eggs are a delicious, easy spin on the classic recipe. Make them for brunches, parties, or as a delicious snack for yourself!

FYI – this post contains affiliate links

What inspired this recipe?

For starters, I love deviled eggs. Maybe too much? I don’t know… let’s not think too hard about that one. Judge for yourself based on the number of deviled egg recipes on this blog.

But also, Ranch! Who doesn’t love Ranch? In my opinion, it makes just about everything better.

So, yeah. It’s as simple as that. I wanted some deviled eggs and decided to add some Ranch seasoning to the yolk mixture. ¯\_(ツ)_/¯

How does this recipe come together?

Welp, first you need to hard boil some eggs. I’ve included instructions for doing this on the stovetop as well as in the Instant Pot. Either method works out just fine, but I find using the IP to be so easy.

If you want to pipe the yolk mixture back into the whites, like I did, you’ll want to make sure that the yolk mixture is as smooth as possible. Do this by pressing the yolks through a fine mesh strainer. Here’s a nice step-by-step explanation.

Mix the yolk mixture ingredients up, pipe ’em (or spoon ’em) into the whites, and top with chives. Now eat!

In the market for some other snacky recipes?

Oh I gotchu. These Air Fryer Chicken Wings are a favorite in my house. Shrimp Wonton Cups and Turkey Taco Wonton Cups are really delicious bite-sized treats, too.

If you’re looking for dip, let me suggest Jalapeño Popper Dip, Pimiento Cheese, and/or this Three Ingredient Fruit Dip!

What about more deviled egg recipes?

I shared a classic Deviled Egg recipe a while back. If you’re a deviled egg purist, that one’s for you.

I’ve also riffed on the classic recipe quite a bit, and have shared Pickled Deviled Eggs, Buffalo Deviled Eggs, and Old Bay Deviled Eggs.

Ranch Deviled Eggs

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

These Ranch Deviled Eggs are a delicious, easy spin on the classic recipe. Make them for brunches, parties, or as a delicious snack for yourself!

Ingredients

6 eggs
1/4 cup mayonnaise
1 tsp white vinegar
1 tsp yellow mustard
1/4 tsp kosher salt
freshly ground black pepper, to taste
4 tsp Ranch seasoning
1 tbs fresh chives, minced (for garnish)

Instructions

To cook the eggs in an Instant Pot (electric pressure cooker)

Fill the pressure cooker insert with ½ to 1 inch of water (check your manual regarding the minimum recommended amount of water). Place the steamer basket in the insert. The water level should be below the steamer basket.
Place the eggs on the steamer basket in an even layer. Seal the lid and cook for 5 minutes on high pressure.
Allow the pressure cooker to release naturally for 5 minutes. After that, do a quick pressure release.
Carefully transfer the eggs to a bowl of ice water. Change the water out with cold water as needed until the eggs have cooled. Store in the fridge until ready to use.

To cook the eggs on the stovetop

Place the eggs in a saucepan in a single layer and cover them with enough water that there is 1 inch of water above the eggs.
Heat on high until water begins to boil then remove the saucepan from heat, cover, and leave the pan sit for 14 minutes.
Carefully transfer the eggs to a bowl of ice water. Change the water out with cold water as needed until the eggs have cooled. Store in the fridge until ready to use.

To assemble the deviled eggs

Peel the eggs. Slice the eggs in half, remove the yolks to a fine mesh strainer, and set the whites on a platter.
Push the yolks through the strainer with a spatula into a medium-sized bowl (see notes).
Add the mayonnaise, vinegar, mustard, salt, pepper, and Ranch seasoning to the bowl. Stir to combine.
Spoon or pipe (using a piping bag) the egg yolk mixture into the egg whites. Sprinkle with minced chives and serve.

Notes

I've included a nice step-by-step series of photos in my Old Bay Deviled Eggs post to illustrate how to press the yolks through the mesh strainer.

Nutrition Information:

Yield: 6 Serving Size: 2 halves
Amount Per Serving: Calories: 142Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 190mgSodium: 421mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 7g

What should I have on hand in order to make this recipe?

I love using my Instant Pot to make hard boiled eggs. It’s so easy, and they come out perfectly every time!
A fine mesh strainer, so that your egg yolks are as smooth as possible.
Piping bags and a piping tip, if you’re interested in getting fancy.
Ranch seasoning!

Pin this recipe for later!

Buffalo Deviled Eggs

February 20, 2019 by laurenpacek 2 Comments

These Buffalo Deviled Eggs are a really delicious twist on the classic deviled egg recipe. They’re very flavorful, a little spicy, and the perfect party food.

I make deviled eggs pretty much every chance that I get. Having a party? Deviled eggs are on the menu. Need some appetizers before a holiday meal? Better make some deviled eggs. Heading to brunch at your friends’ house? You see where I’m going here.

We went to brunch at our friends’ house this past weekend and agreed that we’d divide the work up along sweet/savory lines. They handled the sweet, while I handled the savory. For my part, I brought some cheesy baked grits and these deviled eggs. 10/10 would make and eat again.

Like this cute deviled egg plate? It’s Fiestaware. This is not sponsored (though hit me up, Fiestaware!). I just really like their stuff.

If Classic Deviled Eggs are more your thing, look no further. You can find that recipe right here.

Make sure to also check out these other recipes that feature hot sauce!

5 from 1 vote

Buffalo Deviled Eggs

Course: Appetizer

Cuisine: American

Servings: 12 halves

Author: Lauren Pacek

Ingredients

6 eggs
2 tbs mayonnaise
1 tbs ranch dressing
1.5 tbs hot sauce
1/4 tsp kosher salt
freshly ground black pepper, to taste

Garnish

blue cheese crumbles
chives, minced

Instructions

To cook the eggs in an electric pressure cooker

Fill the pressure cooker insert with ½ to 1 inch of water (check your manual regarding the minimum recommended amount of water). Place the steamer basket in the insert. The water level should be below the steamer basket.
Place the eggs on the steamer basket in an even layer. Seal the lid and cook for 5 minutes on high pressure.
Allow the pressure cooker to release naturally for 5 minutes. After that, do a quick pressure release.
Carefully transfer the eggs to a bowl of ice water. Change the water out with cold water as needed until the eggs have cooled. Store in the fridge until ready to use.

To cook the eggs on the stovetop

Place the eggs in a saucepan in a single layer and cover them with enough water that there is 1 inch of water above the eggs.
Heat on high until water begins to boil then remove the saucepan from heat, cover, and leave the pan sit for 14 minutes.
Carefully transfer the eggs to a bowl of ice water. Change the water out with cold water as needed until the eggs have cooled. Store in the fridge until ready to use.

To assemble the deviled eggs

Peel the eggs. Slice the eggs in half, remove the yolks to a fine mesh strainer, and set the whites on a platter.
Push the yolks through the strainer with a spatula into a medium-sized bowl. Add the mayonnaise, ranch dressing, hot sauce, salt, and pepper to the bowl. Stir to combine completely.
Spoon or pipe the egg yolk mixture into the egg whites.
Sprinkle each deviled egg with a bit of blue cheese crumbles and minced chives.

Classic Deviled Eggs

April 3, 2018 by laurenpacek Leave a Comment

I wasn’t sure that I could love deviled eggs any more than I already did. Seriously, though. They’re savory, salty, and zingy (thanks vinegar and mustard!). All in all, a pretty delicious two-bite snack.

BUT THEN I discovered that you can make hard boiled eggs in the pressure cooker! It’s not like making them on the stovetop is particularly difficult, but doing it in the pressure cooker is even easier and they’re guaranteed to come out perfect every time.

I’m always on the lookout for new ways in which I can use my pressure cooker. Typically I’m using it for meaty applications (see my Pressure Cooker Carnitas and Pressure Cooker Green Chicken Chili), but these eggs came out so well.

This is a classic, basic deviled eggs recipe. Deviled egg purists, look no further.

Classic Deviled Eggs

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Servings: 6

Author: laurenpacek

Ingredients

6 eggs
¼ cup mayonnaise
1 tsp white vinegar
1 tsp yellow mustard
¼ tsp kosher salt
freshly ground black pepper, to taste
paprika, for garnish

Instructions

To cook the eggs in an electric pressure cooker

Fill the pressure cooker insert with ½ to 1 inch of water (check your manual regarding the minimum recommended amount of water). Place the steamer basket in the insert. The water level should be below the steamer basket.
Place the eggs on the steamer basket in an even layer. Seal the lid and cook for 5 minutes on high pressure.
Allow the pressure cooker to release naturally for 5 minutes. After that, do a quick pressure release.
Carefully transfer the eggs to a bowl of ice water. Change the water out with cold water as needed until the eggs have cooled. Store in the fridge until ready to use.

To cook the eggs on the stovetop

Place the eggs in a saucepan in a single layer and cover them with enough water that there is 1 inch of water above the eggs.
Heat on high until water begins to boil then remove the saucepan from heat, cover, and leave the pan sit for 14 minutes.
Carefully transfer the eggs to a bowl of ice water. Change the water out with cold water as needed until the eggs have cooled. Store in the fridge until ready to use.

To assemble the deviled eggs

Peel the eggs. Slice the eggs in half, remove the yolks to a fine mesh strainer, and set the whites on a platter.
Push the yolks through the strainer with a spatula into a medium-sized bowl. Add the mayonnaise, vinegar, mustard, salt, and pepper to the bowl. Stir to combine.
Spoon the egg yolk mixture into the egg whites. Dust with paprika and serve.

Recipe Notes

Note: Instead of spooning the yolk mixture into the egg whites, you could also use a piping bag and tip.

Interested in other deviled egg recipes?

My Buffalo Deviled Eggs are 10/10

Carrot Cake Cupcakes with Cream Cheese Frosting

March 30, 2018 by laurenpacek 1 Comment

These Carrot Cake Cupcakes are PERFECT for ushering in Spring. it’s officially here, folks! The weather is warm and my allergies are really starting to act up.

What better way to mark the start of Spring than with some sweet, super moist, carrot cake cupcakes? The recipe calls for freshly shredded carrots. While this might involve a little more effort than cutting open a bag of store bought shredded carrots, trust me when I say that taking the extra step is worth it.

The store bought shredded carrots are dry and pretty thick compared to what you’ll end up with if you grate them yourself. Just make sure to peel your carrots before taking a box grater to them. I use this one, and love it.

Once these carrot-flecked, moist spice cupcakes have baked and cooled, it’s time to frost them generously with cream cheese frosting. Get fancy and pipe the frosting, or go freeform, like I did. You can’t go wrong.

These cupcakes would make an excellent addition to your Easter table.

This recipe comes from Sally’s Baking Addiction.

Carrot Cake Cupcakes with Cream Cheese Frosting

Prep Time

15 mins

Cook Time

20 mins

Cooling time

1 hr 30 mins

Total Time

2 hrs 5 mins

These cupcakes are sweet (but not too sweet), moist, warmly spiced, and flecked with shredded carrots.

Course: Dessert

Cuisine: American

Servings: 12 people

Ingredients

Cupcakes

1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
1 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup vegetable oil
1 cup brown sugar packed
2 eggs
1/3 cup plain yogurt
1 tsp vanilla extract
1 cup carrots freshly grated

Frosting

8 oz cream cheese softened
1/2 cup unsalted butter softened
3 cups powdered sugar plus more if you want a stiffer frosting
1 tsp vanilla extract
1/8 tsp kosher salt

Instructions

To make the cupcakes

Start by preheating the oven to 350 degrees F. Line a 12-cup muffin tin with liners and set aside.
In a large bowl, whisk the flour, baking powder, baking soda, salt, and spices together. Set this aside.
In a medium-sized bowl, whisk the oil, brown sugar, eggs, yogurt, vanilla extract, and shredded carrots together.
Pour the wet ingredients into the dry and whisk until they are completely combined. The batter will be pretty thick.
Fill the prepared cupcake liners approximately 2/3 full. Bake for 20-22 minutes, or until a toothpick, when inserted into the center, comes out clean. Allow the cupcakes to cool completely before frosting.

To make the frosting

Use either a handheld electric mixer or a stand mixer to cream the cream cheese and butter together until they are smooth and creamy.
Add the powdered sugar, vanilla extract, and salt. Beat on low speed for about 30 seconds, then on high speed for about 2 minutes. If you want a stiffer frosting, add a bit of extra powdered sugar and beat to combine.

Frost the cupcakes

Frost the cupcakes. I went freeform with my frosting, rather than using a piping bag and tip. Either way, it's all good.