Ranch Salad Deviled Eggs

A little ranch adds major flavor to your deviled egg filling. Plus crunchy veggies for good measure!
Publish date:

Recipe by Charles Grayauskie

  • Makes 12 halvesServings


  • 6 eggs


  • 3 tbsp. ranch dressing

  • 1 tbsp. mayonnaise

  • 1 tsp. white wine vinegar 


  • Shredded romaine lettuce

  • Grated carrot

  • Chopped cucumber (toss the toppings with EVOO and season with salt and pepper)


In a medium saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add 6 eggs to the basket. Cover and cook for 12 minutes. Prepare a large bowl of ice water. Using a slotted spoon, transfer the eggs to the ice water; let cool. Peel the eggs and halve lengthwise. Transfer the yolks to a medium bowl and break up with a fork or whisk. Mix with the stir-ins; season with salt and pepper. Fill the white halves with the yolk mixture. Add the toppings. Transfer to a platter. 

Test Kitchen Tip: We steam our eggs instead of boiling them. It makes peeling super easy!