These Deviled Eggs with Ranch are a quick and tasty appetizer for a cookout, potluck, or holiday- a creamy tasty side dish with no mayo! These green olive deviled eggs are a fun and simple appetizer that is always a crowd-pleaser at our parties. Vegetarian, gluten free, high in protein, and SO good!
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It’s not a party without deviled eggs! That’s always been my family’s motto and for every single holiday gathering, BBQ, or get-together there were always deviled eggs at the table. These deviled eggs with ranch dressing are a creamy and briny appetizer, great for anyone who loves olives (hand firmly raised)!
This Deviled Eggs with Ranch Dressing Recipe Is:
- Creamy
- Briny
- Salty
- High Protein
- Simple to Make
- Loaded with Flavor
- A great vegetarian side dish
- Meatless and Gluten Free
30 Minute Side Dishes for Entertaining
This ranch dressing deviled eggs recipe is what I call an Easy Entertaining Recipe – which is on your table in under 30 minutes. These quick and simple recipes are perfect for those last-minute potluck invites, or when you just want a healthy homecooked appetizer but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family.
From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Just as fast as grabbing a quick prepared side dish from the store (and way more impressive too)! If you’re heading to a party, potluck, or BBQ, check out my list of top host gifts for summer entertaining for that next-level gift your host will love!
What’s In These Ranch Deviled Eggs?
- Hard-boiled eggs: use my easy-peel method for perfect hardboiled eggs every single time! Seriously, not a single shell with stick to the eggs! You can use fresh eggs or ones that are closer to the expiration, and it won’t matter.
- Ranch Dressing – I love this ranch dressing because it’s gluten free, dairy free, keto and paleo approved!
- Whole Grain or Dijon Mustard – for a really nice flavor and texture, you can use either whole grain mustard, stone ground, or Dijon.
- Sweet Relish – to give this dish a little extra sweetness. I love this classic sweet relish which has a nice crunch and a sweet and tangy flavor. It’s great in this salad (like a secret ingredient!) and also great to have on the table for burgers or hot dogs.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
- Paprika – to garnish – for a hint of spice and great flavor!
Parsley and Any Other Herbs of your Choice – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
Make Ranch Deviled Eggs Vegetarian for a Healthy Version
This creamy ranch deviled eggs recipe is a simple way to get extra protein in your diet. I’m all about making recipes plant-based when I can. Vegetarian cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegetarian pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegetarian recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless meals for your table.
Make Salad Dressing Deviled Eggs Ahead of Time!
This deviled eggs with ranch dressing recipe is a fantastic and simple one to make ahead. Great for a busy weeknight, for entertaining, or just for those nights when you don’t feel like cooking. I like to prep a dozen eggs the day before I serve them, and refrigerate overnight. Having ready cooked smacks or appetizers in the fridge or freezer is a great way to enjoy home cooked meals when you don’t have time in the kitchen. Check out all my make ahead meals on The Herbeevore for some inspo to help you prep, keep, heat, and heat!
How Do I Make Deviled Eggs with Ranch Dressing & No Mayo?
- Peel and cut the hard-boiled eggs in half. Carefully scoop out the yolks into a bowl, and place the egg white halves on a plate.
- To the yolks, add the ranch dressing, mustard, chopped olives, sweet relish, salt, and pepper. Mash well with a fork until all ingredients are combined.
- Fill each of the egg white halves with a small dollop of yolk filling. Sprinkle a pinch of paprika on each deviled egg, and top with a little extra ranch dressing and fresh parsley or chives… enjoy!
Other Vegetarian Party Appetizer Recipes You’ll Love!
Creamy Tortellini Salad Recipe (Vegetarian)
Spring Pesto Garlic Bread (Vegan, Gluten Free, No Cheese)
No-Cook 3 Bean Salad (Vegan, Gluten Free, No Cook Sides)
Macaroni and Pea Salad Recipe (Vegan, Gluten Free)
Sourdough Hawaiian Rolls Recipe (Vegetarian, Sourdough Discard)
Get the Same Ingredients I Use For My Creamy Ranch Deviled Eggs Recipe
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
As always, if you make this vegetarian and gluten free ranch deviled eggs recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Deviled Eggs with Ranch Dressing
Ingredients
- 6 hard-boiled eggs
- 2 tablespoons ranch dressing use a gluten free version or dairy free, if desired
- 1 tablespoon dijon mustard
- 1 tablespoon sweet relish plus more for garnish
- Himalayan Sea Salt and Pepper to Taste
- Sprinkle paprika for garnish
- 2 tablespoons parsley chopped
Instructions
- Peel and cut the hard-boiled eggs in half. Carefully scoop out the yolks into a bowl, and place the egg white halves on a plate.
- To the yolks, add the ranch dressing, mustard, chopped olives, sweet relish, salt, and pepper. Mash well with a fork until all ingredients are combined.
- Fill each of the egg white halves with a small dollop of yolk filling. Sprinkle a pinch of paprika on each deviled egg, and top with a little extra ranch dressing and fresh parsley or chives... enjoy!
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
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I need the protein that eggs provide and am always delighted to find different options for them. This was a tasty twist to one of my favorites