These ranch deviled eggs are the perfect appetizer for any occasion. No matter if you’re hosting a fancy party, an outdoor barbecue, or a casual football party, this recipe is always a crowd pleaser and with just 3 ingredients, it’s super simple to make.
Deviled eggs are an easy, make-ahead appetizer that are great for parties, picnics or potluck dinners.
This version is a little different (and even easier!) than the traditional recipe.
It only requires 3 ingredients, and uses ranch dressing for most of its flavor, which creates a creamy stuffing for the eggs that tastes delicious.
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Here is your shopping list for 12 deviled eggs.
- eggs – 6 large
- ranch dressing – 1/2 cup of your favorite kind
- mayonnaise – 1/3 cup
- garnish – paprika or chopped chives
- If you want to make deviled eggs without mayonnaise, substitute the same amount of Miracle Whip.
- For a little extra kick, add 1 teaspoon Dijon mustard to the filling.
How to make easy ranch deviled eggs
1 | Boil the eggs
For deviled eggs, you need to make hard-boiled eggs. (In other words, the yolk needs to be hard).
Here is how I do that:
- Place the eggs in the pot.
- Pour enough cold water into the pot to cover the eggs by about 1 inch.
- Bring the eggs to a boil.
- Reduce the heat to low and cook for 2 minutes.
- Remove the pot from the heat and leave it to cool with the eggs still in the water. I find that the eggs are easier to peel if they are well cooled so don’t rush this step.
2 | Peel the eggs
Gently crack the shell all the way around each egg.
You don’t want to crack it too hard or the egg white will also gets cracks in it. Which doesn’t look as nice, and can also make peeling the eggs harder.
Starting at the large end of the egg, peel the shell off. While it isn’t absolutely necessary to begin here, I usually find it is the easiest place to start.
Cut the eggs in half lengthwise and place on your serving tray. I like to use an egg platter since it keeps them from moving around.
3 | Make the filling
Remove the yolks from the eggs and put them in a mixing bowl.
Mash the yolks with a fork until there are no large lumps left.
Mix in the ranch dressing and mayonnaise with the egg yolks.
4 | Put them together
Use a spoon to place a scoop of the yolk mixture onto each of the egg halves.
Or if you prefer a more styled look, you can pipe the filling onto the egg whites using a piping bag with a large piping tip. However, this filling is pretty soft and fluffy, so it may not hold the shape very well.
5 | Serve
Just before serving, garnish the eggs with a little paprika or chopped chives if desired.
Using an egg plate* is the easiest way to serve them since it keeps them from tipping over (and makes sure they don’t slide off the tray on to the floor).
Deviled eggs can be made a day or two ahead of time and stored in an air tight container in the refrigerator.
I usually store them on the egg platter covered with plastic wrap, and stick a few toothpicks into the eggs to prevent the wrap from sticking to the filling.
The other great thing about deviled eggs? They are really easy to dress up for the holidays!
Easter deviled eggs
These Easter chick deviled eggs are so cute!
To make them, cut the top off the eggs about 1/3 down. Remove the yolks and make the filling as usual.
Stuff the eggs with the filling letting some overflow, then put the top of the eggs back on.
Cut small pieces of carrots for the peak and feet. And add currants or pieces of olives for the eyes.
Halloween deviled eggs
Use half of a large black olive to make the body of these Halloween spider deviled eggs.
Then slice the other half to make the legs.
For these pumpkin deviled eggs, make sure the filling is in a round shape, then press a fork into it to make the lines that pumpkins have.
Sprinkles with paprika and add a short chive piece for the stem.
Or make these “devil” deviled eggs with pieces of red pepper for the horns. And black olives for the eyes.
Football Party Deviled Eggs
Or add some green onion “laces” to make a Super Bowl football version.
Other easy appetizers you might like
- Fast and easy classic deviled eggs
- Rotel crock pot cheese dip
- Three cheese ball
- How to make a simple Charcuterie board
- Cream cheese fruit dip
Or browse all of our appetizer recipes.
Easy Ranch Deviled Eggs
- 1 pot for boiling the eggs
- 1 egg platter (optional, but makes serving much easier)
- 1 mixing bowl
- measuring cups and spoons
- 1 fork
- 1 mixing spoon
- 6 hard-boiled eggs
- ½ cup Ranch Dressing
- ⅓ cup mayonnaise or Miracle Whip
- 1 teaspoon Dijon mustard (optional)
- paprika or chopped chives for garnish (optional)
- Peel the eggs and cut them in half lengthwise.
- Remove the yolks.
- Put them in a bowl and mash with a fork until there are no large lumps left.
- Mix in the ranch dressing, mayonnaise and Dijon mustard (if using).
- Use a spoon to place a scoop of the yolk mixture onto each of the egg halves.
- Sprinkle with a little paprika or chopped chives if desired.
- Deviled eggs will keep in the refrigerator for at least a day or two (and usually longer) so you can make them well in advance of when you need them.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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This post was originally published on November 2, 2016 but was updated with new content on November 28, 2023.