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Spicy Ranch Deviled Eggs

Ranch seasoning and hot sauce join forces to give this classic appetizer a twist. For even spicier results, increase the hot sauce by 1–2 tsp.

Serves 24
Ready in 45 mins
Prep time 20 mins
Cooking time 10 mins
Chill time 15 mins
51 calories per serving


> 12 large eggs
> 1/4 cup fat-free Greek yogurt
> 2 tsp ranch dressing mix (from a 1-oz envelope)
> 2 tsp Tabasco hot sauce or Louisiana-style hot sauce
> pinch ground cayenne (optional)
> 2 tsp chives


In a medium pot, combine the eggs and enough cold water to cover by 1 inch. Heat to a boil on high. Immediately cover pot with lid and remove from heat. Let eggs stand 10 min. Drain eggs and transfer to a large bowl with ice water until cold.
Peel eggs and cut in half lengthwise. Scoop the yolks into a medium bowl. To yolks, add the yogurt, 2 tbsp water, ranch mix, Tabasco, salt, and pepper. Use a fork to mash yolks until mostly smooth.
Fill egg whites with yolk mixture. If desired, dust the eggs with cayenne powder for more heat. Chop the chives and sprinkle over eggs.


Use a piping bag for a quick and easy way to fill the egg whites.

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