Perfect Deviled Eggs

By Addie

With a jump start from ranch dressing, these deviled eggs are a heavenly treat!

Ingredients

• 6 eggs
• 3 tablespoons ranch dressing
• 1/2 teaspoon prepared yellow mustard
• 1/4 cup finely chopped celery
• 1/8 teaspoon salt
• Paprika

Preparation

Step 1

In 2-quart saucepan, 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 water from eggs; rinse eggs with cold water. Place eggs in bowl of ice water; let stand 10 minutes.

Peel eggs; cut in half lengthwise. Carefully remove yolks; place in small bowl. Mash yolks with fork until smooth. Stir in remaining ingredients except paprika until well blended.

Spoon yolk mixture into egg white halves. Sprinkle with paprika.
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REVIEWS:

Yummy,i love these deviled eggs! Also if you want to add to a recipe post in the tips section that's why it there :)

Please folks - "review" means reviewing THIS recipe, not sending us descriptions of everything you CHANGED! This deviled egg recipe is delicious - as it was made! - by Pillsbury.

These deviled eggs are delicious. They are very creamy.

I've been making deviled eggs similar to these for years, but I make them with Ranch dressing mix, mayonnaise, sour cream, a bit of mustard, thinly sliced green onions and a pinch of Cayenne for a little kick. Everybody loves em! Ranch dressing really gives a lot of flavor to deviled eggs.

When I was a little boy and up until yesteday, I thought that my Mom made the best Deviled Eggs in the "Whole wide world!" But, this recipe....you guys must have copied it from her, as these deviled eggs tasted EXACTLY like her's! I know they didn't have "Ranch Dressing" then, and I obviously don't know what she used instead.....but your recipe really brought tears to my eyes while I was savoring and enjoying not only those develed eggs but the memories as well! I could only rate this one as a five star recipe as there was no ten on the scale!

An easier way to get the filling into the eggs is to spoon it into a plastic baggie,cut off a corner and squeeze it into the egg

Celery salt or seeds both sound great, but the crunch of chopped celery was also nice. I vamped my eggs up with some bacon bits on top.

Nice, but I changed it up a bit: only 1 tablespoon of ranch, a whole teaspoon of yellow mustard, another generous teaspood of deli mustard (or Coleman's, or Dijon), dash of tabasco, tiny dash of vinegar, and blessed salt* (*then they become Angeled Eggs). And instead of the chopped celery, 2 or 3 tablespoons of green olives with pimentos finely chopped, and add paprika to mixture, rather than on top as a garnish. It's prettier, also, if you have the time to pipe it from a pastry bag.

I like the recipe, but I skip the celery and use a dash of celery salt instead. Also, the term "Deviled" means that the dish is supposed to be a bit spicy. Usually cayenne pepper is used. For deviled eggs, I use a couple of dashes of Tabasco, and bit of turmeric to make the filling really yellow.

I like this recipe because it's so simple. I omitted the celery and used celery seed and only 2 tablespoons of the Ranch Dressing and added 1 tablespoon of plain yogurt, which gives it a bit of a zip. YUM!