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Ranch Deviled Eggs

(Makes 24 pieces)

Your new go-to Deviled Egg recipe! These bite-sized party pleasers are sure to spice up your next gathering. Garnish with paprika and green onion for a BIG flavor combo.

You Will Need

12 eggs

1/3 cup mayonnaise 

1 teaspoon ground black pepper

½ teaspoon salt

2 teaspoons Riega Ranch Seasoning 

2 teaspoons Dijon mustard

3 to 4 slices of bacon, cooked and chopped into small pieces

Chopped green onion for garnish 

Paprika for garnish 



*Can also use this recipe with Riega Onion Dip Seasoning

  1. Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer or large spoon to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
  2. While the eggs are boiling, prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place them into the ice water bath.
  3. After the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
  4. Mash the yolks with a fork and add the mayonnaise, black pepper, Riega Ranch seasoning, salt and mustard. Stir everything together until it’s smooth.
  5. Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Top with cooked bacon pieces, green onion and paprika. Enjoy!