The Basics of Deviled Eggs

• Deviled eggs are great for a protein-rich snack or as an hors d’oeuvre at a potluck. Typically, a deviled egg is made by hard-boiling an egg, peeling it, slicing in half and scooping out the egg yolk into a separate container. Then, the egg yolk is mixed with mayonnaise, mustard and spices. The yolk mixture is then spooned back into the hollow of each white. For a fancier appearance, you can also use a pastry bag to elegantly pipe the yolk mixture back into the egg.

Substituting Ranch for Mayonnaise

• In deviled eggs, mayonnaise gives the yolk mixture a melt-in-your-mouth creamy texture. But several other ingredients, including ranch dressing, can be substituted for the mayonnaise. Usually, you’ll need about 1/4 cup of mayonnaise for every six eggs. Because ranch dressing has a more liquid consistency than mayonnaise, you’ll want to add about half as much to avoid a runny yolk mixture. Use about 1/8 cup of ranch dressing for every six eggs.

Other Substitutions for Mayonnaise

• Whether you’re out of mayonnaise and can’t make it to the store or simply want to add some pizzazz or new flavors to your deviled eggs, several other ingredients can be used instead. Aside from ranch dressing, you can also use Greek yogurt or sour cream to replace mayonnaise, which will add a nice tang to the yolk mixture.

More Ideas for Deviled Eggs

• There are many ways to put a twist on this classic dish. Ranch dressing goes well with bacon, so you might try adding bacon bits into the yolk mixture or as a garnish on top of your finished deviled eggs. Other ideas include cheddar cheese, chives, parsley or hot sauce.