Whole30 House Ranch Deviled Eggs
Servings 10
Equipment
- Instant Pot or digital pressure cooker optional
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
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.