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Dill Ranch Deviled Eggs

Deviled eggs with a creamy herb ranch filling topped with a sliced radish, chopped bacon, and dill!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 48 minutes
Servings 12 deviled eggs
Author Olivia Lam

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!