Shop House Ranch

Deviled eggs are one of our all-time favorites to prepare and take to a gathering or holiday. Adding some of our Whole30 House Ranch dressing gives this delicious classic an extra flavor boost that we’ve complemented with fresh dill and parsley.

Whole30 House Ranch Deviled Eggs

Whole30 House Ranch Deviled Eggs
Photo Credit: Sarah Steffens

Whole30 House Ranch Deviled Eggs

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Prep Time 10 mins
Cook Time 0 mins
Course Appetizer
Servings 10

Equipment

  • Instant Pot or digital pressure cooker optional

Ingredients
  

  • 10 large eggs hardboiled, cooled & peeled*
  • 1 tsp yellow mustard
  • 2 tbsp mayonnaise
  • 2 tbsp Whole30 House 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

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 House 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.
Keyword appetizers, eggs, House Ranch
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Shop House Ranch

Published by Sarah Steffens

Sarah Steffens, our Recipe Developer, has a B.A. in Business Administration, Public Relations from The Master’s College in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef in Los Angeles, cooking meals that support her client’s intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. When Sarah is not cooking Whole30 and Autoimmune Protocol meals, she is likely exploring mid-century sites in L.A., taking photographs, listening to an audio book or hiking at Griffith Park.

Sarah Steffens

Recipe Creative

Sarah Steffens, our Recipe Developer, has a B.A. in Business Administration, Public Relations from The Master’s College in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef in Los Angeles, cooking meals that support her client’s intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. When Sarah is not cooking Whole30 and Autoimmune Protocol meals, she is likely exploring mid-century sites in L.A., taking photographs, listening to an audio book or hiking at Griffith Park.