Ranch Deviled Eggs

6 eggs


2 teaspoons dry ranch salad dressing mix

3 tablespoons mayonnaise

1/2 teaspoon Dijon mustard

Paprika



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

paprika.

Refrigerate 30 minutes or until chilled.

* Makes 12 deviled eggs



MAKE-AHEAD TIP: Prepare these eggs up to 12 hours ahead; cover and

refrigerate.



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.