- 24
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
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