Devilled eggs..with a twist!

Katheryn Merriwether, Advertising Manager

Ever since I was little, my uncle has made the best-deviled eggs for Thanksgiving. It’s become a tradition to have these deviled eggs on Thanksgiving. However, they occasionally make their way into other holiday meals. There are plenty of other recipes for deviled eggs out there, except my uncle’s has a bit of a twist. This recipe unlike others calls for ranch mix powder, which gives it much more flavor than you would have thought.



  • Half of a dozen boiled eggs
  • ¼ cup of mayonnaise
  • 1 teaspoon of mustard
  • ⅛ teaspoon of garlic salt
  • ⅛ teaspoon of paprika
  • Three pickle spears
  • 1 ½ tablespoons ranch mix powder


Cut all of your eggs in half longways, and use a spoon to scoop out the yolk. Do not throw away the egg whites! After scooping the yolks out of the egg with the spoon, place them into a freezer bag.


Mix all of the ingredients listed above into the bag with the yolks. Using your hands, mash the yolk and other ingredients into a mashed potato-like consistency. Push your mix into the corner of the freezer bag, and using scissors cut the tip of the bag off (about an inch wide). Squeeze the yolk mix into the egg whites through your icing like a bag.


 Sprinkle a small amount of Paprika and Tony’s Chachere’s seasoning on top, then enjoy!