Mar 19, 2010
Ranch Deviled Eggs
2 teaspoons dry ranch salad dressing mix
3 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1. Place eggs in medium saucepan; cover with cold water. Bring to a
boil. Reduce heat; simmer about 15 minutes. Immediately drain; run
cold water over eggs to stop cooking. Peel eggs; rinse.
2. Cut eggs in half lengthwise. With tip of knife, carefully lift out
yolks; place in medium bowl. Mash yolks with fork. Add salad dressing
mix, mayonnaise, and mustard; mix well.
3. Spoon or pipe yolk mixture into egg white halves. Sprinkle with
Refrigerate 30 minutes or until chilled.
* Makes 12 deviled eggs
MAKE-AHEAD TIP: Prepare these eggs up to 12 hours ahead; cover and
KITCHEN TIP: Cut a very thin slice off the bottom of each egg white
half so that the filled eggs stay in place on the serving plate.