Buffalo Ranch Deviled Eggs

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  • 12 Eggs
  • 1/4 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 2 tsp Tabasco Sauce
  • 3 Tbs Ranch Dressing
  • Dash of Paprika
  • Pastry Bag


  1. Add Eggs to large sauce pan and fill with water just above the Eggs.
  2. Heat over high heat until water starts to boil.
  3. Reduce heat to med/high and boil for 10 minutes.
  4. Remove from heat and add Eggs to a bowl of cold ice water.
  5. Remove shells from Eggs.
  6. Slice Eggs in half lengthwise.
  7. Scoop out Egg Yolks into a medium bowl.
  8. Add Salt, Pepper, Tabasco Sauce, and Ranch Dressing to the Egg Yolks and mash/stir until creamy.
  9. Scoop Egg Yolk mixture into a pastry bag and squeeze it evenly into each Egg hole.
  10. Top each Deviled Egg with a dash of Paprika.
  11. Enjoy!
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