Ranch Deviled Eggs Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    Easy appetizer of jalapenos, roma tomatoes, and eggs filled with spicy deviled egg filling for a zesty appetizer.

    Main Ingredient:


    Category:  Appetizers

    Cuisine:  Mexican

    Prep Time: 30 min
    Cook Time: 20 min


    Each 2-appetizer serving: 92 cal, 7 g fat, 123 mg chol, 192 mg sodium, 3 g carbs, 1 g fiber, 4 g pro.


    Better Homes and Gardens

    Posted By:


    Posted On:

    December 18, 2015

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