BBQ Ranch Deviled Eggs Recipe
- Skill Level: Easy
- Makes: 16 halves
- Nutritional Facts (Per Egg Half): 60 Calories | 4g Total Fat | 1g Saturated Fat | 2g Carbs | 0g Fiber | 1g Sugar | 3g Protein | 94mg Cholesterol | 103mg Sodium
- Total Time: 10 minutes
- Prep Time: 10 minutes
Ingredients
- 8 large eggs, hard-cooked and peeled
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 3 tablespoons ranch dressing
- 3 tablespoons BBQ sauce
- 2 green onions, finely sliced
Instructions
- Cut the eggs lengthwise into halves, transfer the yolks to a medium bowl and place the egg whites on a serving plate. (Optional: lay cleaned, uncooked white beans on the plate beneath the egg whites to keep them from shifting.)
- Use a fork to mash the yolks, then stir in the mayonnaise, Dijon, and ranch dressing until smooth. Spoon the yolk mixture into a strong resealable plastic bag, squeeze it into one corner and snip off the tip to create a makeshift piping bag. Pipe or spoon the filling into each egg white.
- Drizzle BBQ sauce over the filled eggs using a squeeze bottle or a small plastic bag with the tip snipped off. Top with chopped green onions before serving.
- Tip for boiling eggs: Place eggs in a single layer in a large saucepan and add cold water to cover. Bring to a boil, cook for 1 minute, then cover and turn off the heat. Let eggs sit untouched for 13 minutes. Drain and peel under cold running water.
Nutrition Info (Per Egg Half)
- Calories: 60
- Total Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 2g
- Dietary Fiber: 0g
- Sugar: 1g
- Protein: 3g
- Cholesterol: 94mg
- Sodium: 103mg
