Recipe Detail

Ranch Deviled Eggs

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Number of Servings:


  1. 4 - jalapeno peppers
  2. 4 - small roma tomatoes halved
  3. 8 - hard-cooked eggs peeled and halved
  4. 1/2 cups - plain Greek yogurt
  5. 2 tablespoons - snipped fresh cilantro
  6. 1/4 cups - thinly sliced green onions
  7. 1 packages - 1 oz. ranch salad dressing mix
  8. 3 tablespoons - olive oil
  9. 4 - garlic-stuffed green olives sliced, optional for garnish


1. Coat a small skillet with vegetable oil; heat over medium heat. (When working with chile peppers, wear plastic or rubber gloves; if bare hands touch peppers, wash well with soap and water). Cook peppers for 5 minutes, turning occasionally, until lightly charred. Cool.

2. Halve peppers; remove seeds and membranes. Scoop out tomato halves; set halves aside.

3. Remove yolks from eggs and place in a medium bowl. Add 4 of the egg white halves to the bowl; mash with a fork. Stir in yogurt, cilantro, green onions, dressing mix, and oil. Spoon mixture into halved jalapenos, tomatoes and egg whites.

4. Cover and chill up to 8 hours. Top with olive slices, if you like.


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