Deviled egg recipes can easily be modified to include different sauces and flavors, such as ranch dressing. Traditionally, deviled eggs involve combining mayonnaise, mustard and spices with hard-boiled yolks to create a creamy texture and a rich, slightly spicy flavor. With a few adjustments, you can substitute all or some of the mayonnaise for homemade aioli, yogurt or ranch dressing and end up with tasty, unconventional results.
The Basics of Deviled Eggs
Deviled eggs are great for a protein-rich snack or as an hors d’oeuvre at a potluck. Typically, a deviled egg is made by hard-boiling an egg, peeling it, slicing in half and scooping out the egg yolk into a separate container. Then, the egg yolk is mixed with mayonnaise, mustard and spices. The yolk mixture is then spooned back into the hollow of each white. For a fancier appearance, you can also use a pastry bag to elegantly pipe the yolk mixture back into the egg.
Substituting Ranch for Mayonnaise
In deviled eggs, mayonnaise gives the yolk mixture a melt-in-your-mouth creamy texture. But several other ingredients, including ranch dressing, can be substituted for the mayonnaise. Usually, you’ll need about 1/4 cup of mayonnaise for every six eggs. Because ranch dressing has a more liquid consistency than mayonnaise, you’ll want to add about half as much to avoid a runny yolk mixture. Use about 1/8 cup of ranch dressing for every six eggs.
Other Substitutions for Mayonnaise
Whether you’re out of mayonnaise and can’t make it to the store or simply want to add some pizzazz or new flavors to your deviled eggs, several other ingredients can be used instead. Aside from ranch dressing, you can also use Greek yogurt or sour cream to replace mayonnaise, which will add a nice tang to the yolk mixture.
More Ideas for Deviled Eggs
There are many ways to put a twist on this classic dish. Ranch dressing goes well with bacon, so you might try adding bacon bits into the yolk mixture or as a garnish on top of your finished deviled eggs. Other ideas include cheddar cheese, chives, parsley or hot sauce.
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Maya Silver is an editor at DiningOut Magazines. She is the author of "My Parent Has Cancer And It Really Sucks" and has written for "U.S. News & World Report," the "Washington Post Express" and local newspapers and magazines. She has helped hundreds of homes make energy improvements. Her culinary knowledge stems from professional and personal cooking experience.