Ranch Deviled Eggs (Paleo)
Whether you make these Ranch Deviled Eggs to snack on throughout the week or to take to a summer barbeque, this recipe will have the whole gang reaching for more! With just a tiny kick of (optional heat) these eggs are a guaranteed hit with adults and kids alike.
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Tips for this recipe:
- You can cut out the hot sauce - these ranch deviled eggs taste great with a bit of hot sauce and aren’t actually all that spicy, but if you have picky eaters or don’t like even the smallest amount of heat, you can cut out the hot sauce completely
- Primal Kitchen ranch is best - any ranch dressing will work for this deviled egg recipe, but I make mine using Primal Kitchen Ranch which is by far my favorite
- These are Whole30 and Paleo Friendly - I use Primal Kitchen Avocado Oil Mayo to keep these ranch deviled eggs Paleo approved and Whole30 compliant. It's also my preferred at home because of the clean ingredients and good flavor. Similar to the ranch, if that's not a dietary concern for you then you can substitute with another mayo.
- Hard boil the eggs in advance - if you want to save a bit of time the day of, hard boil the eggs ahead of time. I like to boil them, peel them, and store them in a pyrex with a paper towel (to soak up excess moisture) a day in advance to save me some time the day of.>
RANCH DEVILED EGGS
Prep: 10 min Cook time: 10 min Total time: 30 min Yield: 10 servings (2 halves ea)
inLifeandLittles.com - Gluten Free, Whole30, Paleo
INGREDIENTS:
10 eggs, hardboiled + peeled
¼ cup Primal Kitchen mayonnaise
2-3 Tbsp hot sauce
2 Tbsp Primal Kitchen ranch dressing
½ tsp dill weed
½ tsp garlic powder
¼ tsp sea salt
¼ tsp chili powder
¼ tsp cayenne pepper *optional
Dash paprika
Red pepper flakes, chives, jalapenos to garnish *optional
INSTRUCTIONS:
To hard boil eggs, place in a pot and add water until all eggs are covered and submerged an inch. Bring water to a boil on the stove. Remove from heat, cover and let rest in water for 10-12 minutes. Cool eggs by removing (carefully!) and placing into a bowl of cold water & ice.
Once cooled, crack both ends of the egg and carefully peel the shell off. Then, cut each egg in half lengthwise.
Cut each egg in half lengthwise. Remove the yolks and place them into a bowl. Place the whites onto a serving platter or plate.
Lightly mash up the yolks with a fork. Add in remaining ingredients except for paprika and other garnishments and mix until smoothed to your liking.
Disperse the filling into the egg whites. Top with sprinkled paprika, red pepper flakes, jalapenos if you choose. Keep in the fridge until ready to serve.
