Pioneer Woman Buttermilk Ranch Deviled Eggs

Pioneer Woman buttermilk ranch deviled eggs take 25 minutes and just 6 eggs, ranch dip and dijon mustard to make a creamy, crunchy-topped party appetizer. Try this easy deviled egg appetizer for Easter brunch, potluck night or game day, since it's make-ahead friendly and feeds a crowd.

Cook the eggs for a full 10 minutes, then move them straight into ice water so the yolks set pale and creamy. Skip the ice bath and the yolks turn chalky with a gray ring, which dulls the ranch filling.

Stirring Buttermilk Ranch Dip into the yolks gives the filling its tang and body without any mayonnaise. Topping each half with fried onions and a ridged potato chip adds crunch that classic deviled eggs never have.

Pioneer Woman Buttermilk Ranch Deviled Eggs

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

39

kcal

The yolks mash into a smooth, tangy filling that pipes easily into the egg whites. Fried onions and a potato chip on top add salty crunch against the creamy center.

Ingredients

• 6 large eggs
  

• 1/4 c. Heluva Good! Buttermilk Ranch Dip
  

• 1 tsp. dijon mustard
  

• 1/2 tsp. garlic powder
  

• 1/2 tsp. onion powder
  

• 1 tbsp. thinly sliced chives, plus more for serving
  

• 1/4 tsp. kosher salt
  

• 1/4 tsp. black pepper
  

• Fried onions, for topping
  

• Potato chips, for topping
  

Directions

• Boil the eggs: Bring a medium pot of water to a boil, then gently lower in 6 large eggs with a spider or slotted spoon. Return to a boil and cook for 10 minutes.
• Cool and peel: Drain the eggs and transfer them to a bowl of ice water. Let them sit for about 1 minute until cool enough to handle, then peel.
• Mash the yolks: Halve the eggs lengthwise and scoop the yolks into a medium bowl. Add 1/4 cup Buttermilk Ranch Dip, 1 teaspoon dijon mustard, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder. Then mash with the back of a fork until the mixture is smooth.
• Season the filling: Stir in 1 tablespoon thinly sliced chives, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste it here, since the filling is easiest to adjust before piping.
• Pipe the filling: Arrange the egg whites on a platter. Fill them with the yolk mixture using a piping bag fitted with a star tip, or a resealable bag with a small corner snipped off.
• Top and serve: Top each egg with fried onions, a few more chives and a potato chip. Then serve right away so the chips stay crisp.

Tools for this recipe

• Riccle piping bags and tips set, Pyrex 3-piece glass mixing bowl set, OXO stainless slotted spoon, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these deviled eggs ahead of time?

Yes, you can boil the eggs and mix the yolk filling a day ahead and keep both in the fridge. Pipe and top them just before serving, because the chips and fried onions go soft if they sit on the filling.

How long do leftover deviled eggs keep?

Store them covered in the fridge, where they stay good for about 2 days. The toppings lose their crunch by then, so scrape them off and add fresh ones if you have any left.

What can I use if I can't find the ranch dip?

Any thick ranch dip or sour cream mixed with a pinch of dried dill and parsley will work in a pinch. Add it a spoonful at a time, since the filling should stay thick enough to pipe.

How do I fill the eggs without a piping bag?

A resealable plastic bag with a small corner snipped off works just as well. A small spoon also does the job, and the chip and fried onions on top hide any messiness.

Why do my hard-boiled eggs have a green ring around the yolk?

That gray-green ring comes from overcooking, so stick to the 10 minutes and chill the eggs in ice water right away. The cold bath stops the cooking and makes the eggs easier to peel.