Healthy Deviled Eggs With Dill and Ranch Seasoning
Olivia is a food content creator, food stylist, and most importantly, food enthusiast. Inspired by her experiences and culture, she loves to bring gourmet recipes to your kitchen.
- Brunch
Soft herbs and a little ranch seasoning in place of extra mayo — 75 calories and 4 grams of protein per deviled egg.
These Dill Ranch Deviled Eggs are a high protein bite you can make for brunch. The filling is creamy and stuffed full of dill, chives, tarragon, and a squeeze of lemon to keep it light and fresh, with ranch seasoning powder and a little dijon for depth. Each healthy deviled egg comes in at 75 calories with 4 grams of protein, and the whole tray can be made up to a day ahead, which is what makes them realistic for a morning when there is already something else on the stove.
Why This Works
The yolks stay in, and they carry the fat and most of the flavor, so nothing tastes stripped down. The restraint is in the quantities instead: 3 tablespoons of mayonnaise and 2 of sour cream across a dozen halves, with ranch seasoning powder and fresh herbs doing work that more mayonnaise would otherwise have to do. Eggs bring complete protein along with choline, and swapping plain yogurt for the sour cream cuts the fat further for anyone who wants it lighter still.
Nutrition (per serving)
| Calories | 75 |
|---|---|
| Protein | 4g |
| Carbs | 1g |
| Fat | 6g |
Ingredients
For the Deviled Eggs:
| Large eggs | 6 |
|---|---|
| Mayonnaise | 3 tbsp |
| Sour cream | 2 tbsp |
| Chopped dill | 1 tbsp |
| Chopped chives | ½ tbsp |
| Chopped tarragon | ½ tbsp |
| Dijon mustard | 1 tsp |
| Ranch seasoning powder | ¾ tsp |
| Lemon juice | ½ tbsp |
For the Garnish:
| Radish, thinly sliced | |
|---|---|
| Bacon bits, chopped | |
| Dill fronds |
Step-by-Step Instructions
1 Boil the eggs
Add the eggs to a pot of water, making sure the water completely submerges them. Heat over medium-high, uncovered, until it comes to a boil.
2 Cover and stand
Once it starts boiling, remove the pot from the stove top and cover it with a lid. Let it stand for 10 minutes.
3 Cool in ice water
Transfer the eggs to a bowl filled with ice water and let them cool for a few minutes.
4 Halve and separate
Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them into a bowl.
5 Mash the yolks
Use a fork to mash the yolks.
6 Mix the filling
Mix in the mayonnaise, sour cream, dill, chives, tarragon, dijon mustard, ranch seasoning, and lemon juice. Taste for seasoning and adjust accordingly if needed.
7 Pipe the filling
Transfer the filling into a piping bag or a resealable plastic bag. Cut off the tip, then pipe the filling into the cavity of the egg whites.
8 Garnish and serve
Garnish each deviled egg with a thin slice of radish and bacon bits, then finish with dill. Enjoy!
Notes & Tips
- Are deviled eggs healthy? Each half comes in at 75 calories with 4 grams of protein and 1 gram of carbohydrates. The mayonnaise and sour cream carry most of the 6 grams of fat, so the filling is where the calories sit.
- Make ahead: These can be made ahead of time, a maximum of one day. Do not freeze them.
- How long do you boil the eggs? The water comes to a boil and then the eggs finish off the heat, 10 minutes in the covered pot, which is what keeps the yolks from turning chalky.
- Egg size: The filling quantities are scaled to large eggs.
- For a lighter filling: Use low-fat mayonnaise and plain yogurt in place of the sour cream.
Olivia is a food content creator, food stylist, and most importantly, food enthusiast. Inspired by her experiences and culture, she loves to bring gourmet recipes to your kitchen.
