Best Ranch Eggs Recipes

RANCH-STYLE DEVILED EGGS

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Cut the eggs in half lengthwise and carefully remove the yolks to a bowl. Mash the yolks with the mayonnaise and mustard and season with pepper and ranch dressing mix, blending until smooth. Spoon the mixture into the egg white halves and garnish with a sprinkle of paprika.

RANCH DEVILED EGGS

Steps:

• Mash 6 hard-boiled egg yolks, 1 tablespoon mayonnaise, 1 teaspoon dijon mustard and 1/4 cup ranch dressing. Fill the egg whites with the yolk mixture. Drizzle with 2 tablespoons barbecue sauce and top with chopped scallions.

BUFFALO RANCH DEVILED EGGS

Steps:

• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in ranch dressing and hot Buffalo sauce until smooth. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.
• Place egg white halves cut-side-up on a serving platter; pipe yolk mixture into whites. Sprinkle with cayenne pepper. Cut celery into tiny stalks and place one on top of each egg.

RANCH STYLE EGGS WITH CHORIZO AND TOMATO-RED CHILE SAUCE

Steps:

• Heat the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half.
• Add the tomatoes, water, ancho, chipotle, pasilla, honey and cook over medium-high heat until the sauce has thickened, stirring occasionally, about 20 to 30 minutes. Season with salt and pepper and stir in the lime juice just before removing from the heat.
• Heat 2 inches of oil in a medium skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer.
• Fry tortillas, one at a time, until crisp, 20 to 30 seconds. Drain on paper towels and season immediately with salt.
• Heat a large nonstick skillet over high heat.
• Add the chorizo and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels and let cool slightly. Remove all but 1 tablespoon of the rendered fat. Add the butter to the pan; when the butter melts, turn the heat to down to medium.
• Carefully crack the eggs into the pan, season with salt and pepper, and cook, until the whites are completely firm but the yolks are still soft, about 2 minutes.
• Combine the crema and lime zest in a small bowl. Place a few spoonfuls of the red chile sauce on four plates. Place a fried tortilla on top of the sauce. Divide the eggs over the tortillas and ladle the warm tomato-red chile sauce over. Sprinkle each with about 3 tablespoons of the cheese and some of the lime crema and garnish with the crisp chorizo and chopped cilantro. Serve immediately.

CROCK POT HUEVOS RANCHEROS (MEXICAN RANCH-STYLE EGGS) (LOW CARB)

Steps:

• Grease crock pot with the butter (leaving any excess in the pot), and set aside.
• In a large bowl, combine the eggs, cream, Mexican cheese, pepper, and chili powder.
• Add the garlic and chilies, and stir.
• Pour mixture into the crock pot, cover, and cook on LOW for 3 hours and 45 minutes (longer may cause the edges to burn).
• Remove lid and top with enchilada sauce and cheddar cheese.
• Replace lid and cook until sauce is warm and cheese is melted (15 minutes).
• Top tortillas with eggs and serve.

CORNBREAD WAFFLES WITH RANCH-STYLE EGGS AND CILANTRO CREMA

Steps:

• Make the waffle batter: Whisk together the buttermilk, eggs and honey in a small bowl. Whisk together the flour, cornmeal, baking powder, baking soda, cumin, fine sea salt and cayenne in a large bowl. Make a well in the center of the dry ingredients, add the wet ingredients and gently whisk together until just combined (do not over mix). Fold in the butter, cover the bowl with plastic wrap and refrigerate the batter for 30 minutes.
• While the waffle batter rests, make the red chile sauce: Put the garlic on a cutting board, sprinkle with kosher salt, and use the flat side of your knife blade to smear the garlic and salt to a coarse paste. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomatoes and their juices, the ancho and pasilla chile powders and some salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Use a potato masher to mash the tomatos and cook slightly thickened, about 10 minutes longer. Mash again to make a chunky sauce. Stir in the chipotle puree, honey, vinegar and salt and pepper to taste, cook another 1 to 2 minutes then remove from the heat.
• Make the crema: Combine the cilantro, garlic, cotija and pine nuts in a small food processor and puree the mixture until it is smooth. Whisk together the crema and goat cheese in a medium bowl until smooth. Stir in the cilantro mixture and lime zest and set aside. Season with salt and pepper.
• Make the waffles: Heat the waffle iron according to manufacturer's instructions. Spray with nonstick pan spray, then ladle about 1/4 cup of the batter into each grid, close, and cook until golden brown on both sides and steam stops coming out from the iron, about 4 minutes. Transfer the waffles to a baking sheet.
• Make the eggs: Preheat the broiler to high. Crack 4 eggs into each of 2 small bowls. Heat 2 medium nonstick skillets over medium-high heat (or use 1 skillet and cook the eggs in 2 batches). Add 2 tablespoons butter to each skillet; once the bubbles mostly subside, slip 4 eggs into each skillet and season the tops with salt and pepper. When the whites start to set, after 1 to 2 minutes, cover the skillet and cook until the whites are set and the yolks are still runny, about 2 minutes longer.
• While the eggs cook, assemble the waffles: Combine the Cheddar and Moneterey Jack cheeses in a medium bowl, then top each waffle with about 1/2 cup of cheese and broil until the cheese is bubbly, 2 to 3 minutes. Top each waffle with a fried egg, a generous amount of chile sauce and a dollop of crema. Garnish with scallions and cilantro leaves and serve immediately.

RANCH DEVILED EGGS

Steps:

• In 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
• To remove shell, crack it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
• Cut eggs lengthwise in half. Into medium bowl, slip out yolks; mash with fork. Stir dressing mix, mayonnaise and mustard into yolks.
• Spoon or pipe yolk mixture into egg white halves. Sprinkle with chives. Refrigerate at least 30 minutes before serving.

BBQ RANCH DEVILED EGGS

Steps:

• Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter. (Cover the platter with rinsed, uncooked white beans if you want to keep the egg whites from slipping around.) Use a fork to mash the yolks and mix in the mayonnaise, mustard, and ranch dressing. Place the yolk mixture into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites. Drizzle the BBQ sauce over the eggs using a squeeze bottle (or make another little pastry bag and cut out just a tiny tip for the sauce). Sprinkle with the green onions and serve.
• Cook's Note: For perfect boiled eggs, place the eggs in a single layer in a large saucepan and cover with cold water. Bring to a boil and boil for 1 minute. Cover, turn off flame, and allow to sit undisturbed for 13 minutes. Rinse in cold water and peel.

CREAMY RANCH DEVILED EGGS

Steps:

• Place eggs in a large saucepan and cover with cold water. Bring water to boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Run eggs under cold water and let them sit in cold water for 15 minutes or so. Peel.
• Slice eggs in half lengthwise and remove yolks. Place yolks in medium sized bowl. Mash together with ranch dressing. Mix in cream cheese, then mix in onion and pickle.
• Fill the hollowed egg whites generously with the egg yolk mixture. Sprinkle with paprika to garnish. Chill in refrigerator until serving. Enjoy!

CHICKS-ON-THE-RANCH DEVILED EGGS

Steps:

• Cut a thin slice from the bottom of each egg so it sits flat. Cut the top third from each egg. Carefully remove yolks and place in a small bowl; mash with a fork. Add cheese, salad dressing, mustard and pepper; stir until well blended. Spoon into the egg white bottoms; replace tops., Cut 12 feet and 12 small triangles for beaks from carrot chips. Gently press the capers into the filling for eyes; add beaks. Insert a dill sprig in top of eggs for tuft of feathers. Place feet in front of chicks. Refrigerate until serving.

SPRING HILL RANCH'S DEVILED EGGS WITH SPAM

Steps:

• 1. Cut the eggs in half lengthwise and pop the yolks into a medium mixing bowl. Set the whites aside.
• 2. To the bowl with the yolks, add the Spam cubes and mayonnaise. With the back of a fork, mash it all together until the mixture is relatively smooth.
• 3. Add the lemon juice, mustard, sugar, pepper sauce, and green onions. Mix well and add a little salt and pepper to your liking. If the mixture is too stiff add a little more mayonnaise and mix.
• 4. Spoon or pipe the filling back into the egg whites. If desired, dust the tops of the eggs with paprika or pico de gallo. Cover and refrigerate at least one hour before serving.

SPRING HILL RANCH'S DEVILED HAM DEVILED EGGS

Steps:

• 1. Cut the eggs in half lengthwise. Remove the yolks to a mixing bowl and use a fork to mash them. Add the deviled ham, mustard, mayonnaise, and black pepper and mix it all together well. Spoon or pipe the filling into the egg white halves. Garnish each deviled egg with an olive slice, chopped chives and a sprinkle of paprika.

RANCH STYLE DEVILED EGGS

Steps:

• 1. Cut eggs in half lengthwise and carefully remove yolks to a small bowl. Mash with fork or pulse in a food processor.
• 2. Add mayonnaise, pepper, dry ranch dressing mix, and mustard; blend well.
• 3. Scoop or pipe into egg halves; sprinkle with 1 to 2 pinches of paprika for garnish if desired. Chill until serving.

RANCH-STYLE EGGS WITH CHORIZO AND TOMATO-RED CHILE SAUCE

Steps:

• For the chorizo: Heat the oil in a medium saucepan over high heat. Add the chorizo and using a wooden spoon break it up into small pieces. Cook the chorizo until it is golden brown and crisp. Remove with a slotted spoon to a paper towel-lined plate and let cool slightly. Reserve the chorizo for the egg recipe, below. Reserve 1 tablespoon of the rendered fat for the eggs.
• For the tomato-red chile sauce: Add the onions to the pan with the sausage drippings and cook until soft. Add the garlic and cook for 1 minute. Deglaze with the wine and cook until reduced by half. Add the pureed tomatoes, water, ancho chile, chipotle chile in adobo, pasilla chile, and honey and cook over medium-high heat until the sauce has thickened, stirring occasionally, about 20 to 30 minutes. Season the sauce with salt and pepper and stir in the lime juice just before removing from the heat.
• For the eggs: Heat a large nonstick skillet over high heat. Add the 1 tablespoon rendered fat from the sausage. Add the butter to the pan, after the butter melts, turn the heat down to medium. Carefully crack the eggs into the pan and add the cooked chorizo sausage, season with salt and pepper and cook, until the whites are completely firm but the yolks are still soft, about 2 minutes - sunny-side up.
• For serving: Combine the crema and lime zest in a small bowl. Place a few spoonfuls of the tomato-red chile sauce on 4 plates. Place a fried tortilla on each plate and sprinkle with Cheddar cheese, put the plates in the oven and melt the cheese on top of the sauce. Divide the fried eggs and crisped chorizo over the tortillas and ladle the warm tomato-red chile sauce over top. Sprinkle each tortilla with about 3 tablespoons of the cheese and some of the lime crema and garnish with the chopped cilantro. Serve immediately.
• Combine the lime juice and cream in a small bowl, loosely cover with plastic wrap and allow to sit at room temperature for 8 hours. Stir well, cover tightly and store in the refrigerator for up to 5 days.;

RANCH DEVILED EGGS

Steps:

• Put the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil; reduce the heat to low and simmer 10 minutes.
• Drain the eggs and transfer to a bowl of ice water to cool; peel and halve lengthwise. Scoop out the yolks and transfer to a bowl.
• Add the mayonnaise, sour cream, horseradish, mustard, 1/4 teaspoon salt and a few grinds of pepper; mash until smooth. Stir in the diced cucumber and the parsley, chives and dill. Spoon the filling into the egg whites; top each with a cucumber wedge. Refrigerate 30 minutes to 1 hour.

SPRING HILL RANCH'S SMOKED SALMON DEVILED EGGS

Steps:

• 1. Slice each egg in halve lengthwise, and remove the yolks into a small mixing bowl. Set the egg whites aside.
• 2. Mash the yolks well with a fork. Add in the salmon, green onions, cream cheese, sour cream, lemon juice, mustard, salt and cayenne pepper. Blend everything together well. Spoon or pipe the filling into your reserved egg whites.
• 3. If you will not be serving them right away, cover them loosely with plastic wrap and refrigerate them for up to 2 days. To keep the sliced salmon moist and the dill sprigs fresh, garnish them and dust them with the paprika just before serving.

RANCH STYLE EGGS

Steps:

• heat 2 tbs oil in small skillet, hold tortilia with tongs, dip one at a time in oil, for ten seconds, or until limp.
• line a 10x6x2 inch baking dish with the tortilias.
• Keep warm.
• In same skillet add 2tbs oil and cook onion and garlic till tender.
• Stir in tomatoes, green chillies, and salt.
• simmer 10 min.
• Pour over tortilias.
• beat eggs and cook in skillet till set, put on top, and grate cheese on top.
• put in oven just long enough for cheese to melt.
• serve warm.

RANCH STYLE BRUNCH EGGS

Steps:

• Set oven to 350 degrees.
• Butter 4 individual 1-cup shallow baking dishes or one medium-size baking dish.
• Cook bacon in a large frypan, until crisp; drain.
• Reserve about 3-4 tablespoons bacon drippings.
• Fry hash brown potatoes in the bacon drippings until browned, about 10 minutes.
• Divide potatoes evenly in the bottom of the prepared baking dishes or dish.
• Sprinkle with cheese, then with bacon.
• In a bowl, beat together eggs, baking powder, milk and green onions; pour evenly into dishes.
• Bake uncovered for about 20-25 minutes, or until set.
• Delicious!

BACON RANCH DEVILED EGGS

Steps:

• 1. Place bacon slices on baking sheet. Bake at 350 degrees for 10 minutes or until golden and crisp. Set aside to cool.
• 2. Slice eggs removing egg yolks.
• 3. In a medium mixing bowl add egg yolks, cheese, mayo, 1 tablespoon chives, roasted red pepper, ranch season, and pepper.
• 4. Fill egg halves with mixture generously. Dice bacon and sprinkle over the top. Add additional tablespoon of chives.

BUFFALO RANCH DEVILED EGGS

Steps:

• 1. Slice eggs in half. Place the yolks into a bowl and the whites on the serving tray.
• 2. Add the Buffalo sauce, dry ranch dressing mix, and 1 tbsp of mayo in the bowl with yolks. Mix well, adding additional mayo 1 tbsp at a time if needed to achieve the right consistency.
• 3. Spoon the filling into the 24 halves of egg whites. Sprinkle all with the green onions and crumbled blue cheese. Cover tray with plastic wrap. Chill until serving time.