Ranch Deviled Eggs

By carvalhohm

Ingredients

• 12 eggs
• 3 teaspoons dry ranch dressing mix (from 1-oz envelope)
• 1/3 cup mayonnaise or salad dressing
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped chives

Details

Servings 24
Adapted from bettycrocker.com

Preparation

Step 1

1 In 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.

2 To remove shell, crack it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.

3 Cut eggs lengthwise in half. Into medium bowl, slip out yolks; mash with fork. Stir dressing mix, mayonnaise and mustard into yolks.

4 Spoon or pipe yolk mixture into egg white halves. Sprinkle with chives. Refrigerate at least 30 minutes before serving.

Expert Tips:

Shave a bit off the bottom of each egg white half so the filled eggs stay in place on the serving plate.

Make these eggs up to 24 hours in advance; cover and refrigerate until serving time.
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Nutrition Information:
1 Serving (1 Deviled Egg)

Calories 60