Deviled eggs are one of our all-time favorites to prepare and take gatherings or holidays. Adding some Whole30 compatible ranch dressing gives this delicious classic an extra flavor boost that we’ve complemented with crumbled bacon, fresh dill and parsley.
Whole30 House Ranch Deviled Eggs
Ingredients
- 10 large eggs hardboiled, cooled & peeled*
- 1 tsp yellow mustard
- 2 tbsp compatible mayonnaise
- 2 tbsp compatible ranch dressing
- 1 whole scallion minced
- 2 fresh dill sprigs minced
- 1/4 cup fresh parsley minced
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Garnishes:
- 1 slice of thick bacon cooked & crumbled
- scallion, dill & parsley minced
Equipment
- Instant Pot or digital pressure cooker optional
Instructions
- Carefully slice each hardboiled egg in half. Scoop out the yolks into a large bowl.
- Once all of the yolks are in your bowl, add the yellow mustard, mayonnaise, Whole30 compatible ranch dressing, minced scallion, dill and parsley, and your sea salt and pepper.
- Mash with a fork until very creamy.
- Fill each egg half with your mixture.
- Garnish with crumbled bacon and additional minced scallion, dill and parsley.
- Store any leftovers in the fridge for up to 3 days.
- Enjoy!
Notes
*To hard-boil your eggs, we like to use our InstantPot pressure cooker, as it makes the eggs easy to peel! Simply place your wire rack in your InstantPot with 1 cup of water and your eggs. Cook on Low Pressure for 8 minutes, quick release the steam, then run the eggs under cold water and place in the fridge until cooled before peeling.
