Deviled Eggs
Made with Classic Buttermilk Ranch

Deviled Eggs

Made with Classic Buttermilk Ranch

Deviled Eggs

For the best deviled egg recipe made without mayo, look no further! These deviled eggs are made with relish and BRIANNAS Classic Buttermilk Ranch dressing for an easy, delicious addition to any table.

Ingredients:

  • 6 hard boiled eggs
  • 2 tbsp. finely chopped onion
  • 2 tbsp. sweet relish
  • 1 tsp. dry mustard
  • ½ tsp. salt
  • ¼ cup BRIANNAS Classic Buttermilk Ranch Dressing
  • 1-2 dashes of cayenne pepper (optional)

Directions:

  1. Peel hard-boiled eggs and cut into halves lengthwise.
  2. Remove yolks and place in a medium bowl; set whites aside on a platter.
  3. Mash yolks, using a fork, until fluffy.
  4. Mix in the onion, sweet relish, dry mustard, 1/2 teaspoon salt, cayenne pepper (optional), and 1/4 cup BRIANNAS Classic Buttermilk Ranch Dressing until smooth.
  5. Fill a large, sealable plastic bag with the yolk mixture.
  6. Cut corner of bag to create a 3/4″ hole and pipe filling into well of each egg white.
  7. Chill until ready to service.
  8. Garnish with a sprinkle of paprika and a sprig of parsley.
  9. Makes 12 egg halves.

PREP TIME: 20 minutes

WATCH IT STEP-BY-STEP

Ingredients:

  • 6 hard boiled eggs
  • 2 tbsp. finely chopped onion
  • 2 tbsp. sweet relish
  • 1 tsp. dry mustard
  • ½ tsp. salt
  • ¼ cup BRIANNAS Classic Buttermilk Ranch Dressing
  • 1-2 dashes of cayenne pepper (optional)
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Directions:

  1. Peel hard-boiled eggs and cut into halves lengthwise.
  2. Remove yolks and place in a medium bowl; set whites aside on a platter.
  3. Mash yolks, using a fork, until fluffy.
  4. Mix in the onion, sweet relish, dry mustard, 1/2 teaspoon salt, cayenne pepper (optional), and 1/4 cup BRIANNAS Classic Buttermilk Ranch Dressing until smooth.
  5. Fill a large, sealable plastic bag with the yolk mixture.
  6. Cut corner of bag to create a 3/4″ hole and pipe filling into well of each egg white.
  7. Chill until ready to service.
  8. Garnish with a sprinkle of paprika and a sprig of parsley.
  9. Makes 12 egg halves.

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