My best deviled egg recipe is made without mayonnaise, sour cream, or cream cheese! Ranch dressing and grated parmesan cheese make these deviled eggs a heavenly alternative to traditional recipes. Perfect for those who don’t like the taste or texture of mayo. The ranch dressing already has the seasonings, and the parm adds a sharp, tangy flavor. I keep a wedge of parmesan cheese in my freezer, but pre-grate works fine and is easier. If you want to zhoosh them up, add a little cayenne or a dash of tabasco or hot sauce.
I use a method for hard-boiling eggs that my Mom taught me. I warn you — it breaks all the rules! Contrary to the cookbooks, I boil my eggs for 12 minutes and then plunge them into ice water. They turn out perfect every time, so I see no reason to change! (Feel free to cook your eggs as works best for you and skip to step 3.)
- 6 eggs (if your eggs are already hard-cook, jump to step 3)
- 1/4 cup grated Parmesan cheese
- 1/4 cup prepared ranch salad dressing
- 1 teaspoon Dijon mustard
- Paprika and dried parsley flakes for garnish
- Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to rolling boil. Reduce heat to simmer and cook for 12 minutes. While eggs are cooking, fill a medium bowl with ice and water – set aside.
- When eggs are cooked, drain and transfer eggs to bowl of ice water. Let eggs cool in water until you can handle them. Remove an egg. Sharply tap the top of the egg against a hard surface (kitchen counter, edge of sink, cutting board) to crack the shell. Flip egg and sharply tap the bottom to crack the shell. Roll the egg across the surface while applying gentle pressure with your palm. Dip the egg back in the ice water or hold under running cold water to peel. The peel should slide off easily, no sticking.
- Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
- Mash the yolks into a fine crumble using a fork. Add the ranch dressing, Parmesan cheese and mustard. Mix well.
- Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. For a more polished look, use a Ziploc with the corner snipped off for a make-shift piping bag. Pipe the mixture into the egg whites, filling each cavity generously. Sprinkle with paprika and dried parsley flakes.
