Add the softened cream cheese, Ranch dressing, and dry Ranch mix to the egg yolks.
Mix until smooth and blended, with no white streaks from the cream cheese.
Add to hollows of the egg whites using a spoon, a small cookie scoop, or a decorating bag.
Top with a sprinkle of paprika and a little green onion.
Refrigerate for at least an hour to allow the flavors to blend.
Notes
*I buy packaged hard-boiled eggs that are already peeled to save time and effort.Storage:Deviled eggs are best eaten the day they’re made—and these babies are tough to resist!However, if you have leftovers, you can refrigerate them in an airtight container for up to two days.Don't try to freeze deviled eggs. They won't thaw well.Tips:
Use older eggs, they're easier to peel.
Room-temperature cream cheese blends much more easily with the other ingredients.
Make sure you slice the egg white halves lengthwise and be careful not to let them tear—otherwise, you won’t be able to fill 'em!
Use a piping bag with a star tip to fill the egg whites. They’ll look so neat ‘n pretty!
Chill your deviled eggs for at least an hour before serving so the flavors blend.