Buffalo Ranch Deviled Eggs

• 6 large eggs
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1 teaspoon hot sauce
• 1 teaspoon ranch dressing mix
• 1 tablespoon milk
• 1/4 teaspoon garlic powder
• Salt to taste
• Paprika for garnish
• Chopped green onions for garnish

Steps

1. 1 Place eggs in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 9 minutes. Cool in ice water.
2. 2 Carefully peel and halve the eggs lengthwise. Remove yolks and place in a bowl.
3. 3 Mash yolks with mayonnaise, sour cream, hot sauce, ranch dressing mix, milk, and garlic powder until smooth.
4. 4 Season with salt to taste.
5. 5 Spoon or pipe the yolk mixture back into the egg whites.
6. 6 Sprinkle with paprika and chopped green onions.
7. 7 Chill until ready to serve.

Equipment

• Saucepan
• Slotted spoon
• Small bowl
• Knife or piping bag

Variations

• Add crumbled cooked bacon for a smoky twist.
• Top with a drizzle of ranch dressing for extra creaminess.

Substitutions

• Substitute ranch dressing mix with a blend of dried chives, parsley, and dill.
• Use Greek yogurt in place of sour cream for a tangier flavor.

Pairings

• Perfect for game day spreads.
• Great at potlucks or summer barbecues.

Nutrition

Tips

• For easier peeling, use older eggs.
• Adjust hot sauce to your spice preference.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Best served chilled.

Freezing: Does not freeze well due to texture changes.

Serving Suggestions

• Serve with celery sticks and carrot sticks for a veggie side.
• Pair with a cold beer or a crisp white wine.

FAQ