Timeless and Classic
Deviled eggs will always be a classic and timeless appetizer. One of the reasons why I think it’s remained such a popular starter over the years is because you can constantly find new ways to reinvent it. There’s so many variations you can create just by changing the filling flavors and toppings. Add in the fact that everyone loves a good finger food at a party. It’s so easy to pick up and pop into your mouth in one bite. It’s a great food to lightly munch on that won’t leave you feeling too full to try all the other food. And if there’s one other thing that I know most people love, it’s ranch. I personally love an herb filled ranch and I think fresh herbs help to lighten and brighten any dish. So I combined the two and created these Dill Ranch Deviled Eggs!
The Perfect Boiled Egg
To make this recipe, we obviously need some boiled eggs. I’ve been using this method for the longest time and I always come out with the most perfect boiled eggs. They’re not too over or undercooked, and you won’t get that funky green ring lining the yolk. Add large eggs to a pot of water. Make sure the water completely submerges the eggs, and heat it over medium high heat, uncovered, until it comes to a boil. Once it starts boiling, remove the pot from the stove top and cover it with a lid. Let it stand for 10 minutes then transfer the eggs to a bowl filled with ice water to cool for a few minutes. Peel the cooled eggs and slice them in half lengthwise.
Fill Em’ Up
After you boil the eggs, the “hard part” is essentially done. Moving onto the filling, remove the egg yolks and place them into a bowl. Use a fork to mash the egg yolks. Then mix in the mayonnaise, sour cream, dill, chives, tarragon, dijon mustard, ranch seasoning, and lemon juice. Taste for seasoning and adjust accordingly if needed. Transfer the filling into a piping bag or into a resealable plastic bag. Cut off the tip then pipe the filling into the cavity of the egg whites. Garnish each deviled egg with a thin slice of radish, bacon bits, and dill. Enjoy!
Fancy Finger Food
These Dill Ranch Deviled Eggs are the perfect little bites to serve at your next party! I mean, who doesn’t love anything topped with bacon? Aside from that, they’re so fun and can be made to be as casual or as fancy as you’d like. I love adding on the final garnishes of the sliced radish, bacon, and dill. It makes these deviled eggs look so much more elevated than they really are, considering that they’re fairly easy to make. The filling is creamy but also slightly tangy from the ranch seasoning and sour cream. This savory flavor is complemented by the salty bacon on top. So if you love deviled eggs and want to stray a little bit from the classic recipe, try these Dill Ranch Deviled Eggs Out!
Dill Ranch Deviled Eggs
Ingredients
- 6 Large Eggs
- 3 tbsp Mayonnaise
- 2 tbsp Sour Cream
- 1 tbsp Chopped Dill
- ½ tbsp Chopped Chives
- ½ tbsp Chopped Tarragon
- 1 tsp Dijon Mustard
- ¾ tsp Ranch Seasoning Powder
- ½ tbsp Lemon Juice
- Thinly Sliced Radish (for garnish)
- Chopped Bacon Bits (for garnish)
- Dill Fronds (for garnish)
Instructions
- Add the eggs to a pot of water. Make sure the water completely submerges the eggs. Heat it over medium high heat, uncovered, until it comes to a boil. Once it starts boiling, remove the pot from the stove top and cover it with a lid. Let it stand for 10 minutes then transfer the eggs to a bowl filled with ice water to cool for a few minutes.
- Peel the cooled eggs and slice them in half lengthwise. Remove the egg yolks and place them into a bowl. Use a fork to mash the egg yolks. Then mix in the mayonnaise, sour cream, dill, chives, tarragon, dijon mustard, ranch seasoning, and lemon juice. Taste for seasoning and adjust accordingly if needed.
- Transfer the filling into a piping bag or into a resealable plastic bag. Cut of the tip then pipe the filling into the cavity of the egg whites. Garnish each deviled egg with a thin slice of radish, bacon bits, and dill. Enjoy!
