Ranch Deviled Eggs 

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  • Level: Easy
  • Total: 55 min
  • Active: 25 min
  • Yield: 6 to 8 servings
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6 large eggs

2 tablespoons mayonnaise

2 tablespoons sour cream

2 teaspoons drained horseradish

1 teaspoon dijon mustard

Kosher salt and freshly ground pepper

1/4 cup diced English cucumber, plus thin wedges for topping

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh dill


  1. Put the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil; reduce the heat to low and simmer 10 minutes.
  2. Drain the eggs and transfer to a bowl of ice water to cool; peel and halve lengthwise. Scoop out the yolks and transfer to a bowl.
  3. Add the mayonnaise, sour cream, horseradish, mustard, 1/4 teaspoon salt and a few grinds of pepper; mash until smooth. Stir in the diced cucumber and the parsley, chives and dill. Spoon the filling into the egg whites; top each with a cucumber wedge. Refrigerate 30 minutes to 1 hour.