Peppercorn Deviled Eggs

Delicious deviled egg recipes the whole family will love.

Peppercorn Deviled Eggs

12 hard boiled eggs – peeled
1/4 cup peppercorn ranch dressing
2 tablespoons dijon mustard
2 tablespoons sour cream
1 tablespoon pickle juice (use sweet or dill)
Salt & Pepper – to taste
paprika (optional)


1. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and add ranch dressing, dijon, sour cream, and pickle juice. Mix well and salt and pepper to your liking.

2. Spoon or pipe the filling back into egg white.

3. Cover and refrigerate at least one hour before serving.

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