Ranch Salad Deviled Eggs - Rachael Ray Every Day

    Ranch Salad Deviled Eggs

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

    Recipe by Charles Grayauskie

    • Makes 12 halvesServings

    Ingredients

    • 6 eggs

    Stir-ins

    • 3 tbsp. ranch dressing

    • 1 tbsp. mayonnaise

    • 1 tsp. white wine vinegar 

    Toppings

    • Shredded romaine lettuce

    • Grated carrot

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

    Preparation

    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!