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DEVILED EGGS

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Ingredients

  • 13 HARD-COOKED EGGS, PEELED AND CUT 12 EGGS LENGTHWISE (RESERVE 1 EGG FOR FILLING)
  • 1/3 CUP HELLMANN'S MAYONNAISE
  • 1 TBLSP. RANCH DRESSING
  • SALT AND PEPPER TO TASTE
  • PARIKA FOR GARNISH
  • TIP OF TSP. OF MUSTARD

Details

Servings 24

Preparation

Step 1

CUT 12 EGGS IN HALF LENGTHWISE
REMOVE EGG YOLKS AND PLACE INTO BOWL WITH THE REMAINING WHOLE EGG
BREAK UP EGG YOLKS WITH FORK
STIR IN MAYONNAISE, RANCH DRESSING, SALT AND PEPPER UNTIL WELL MIXED .

SPOON EGG YOLK MIXTURE EVENLY INTO EGG WHITE SHELLS (OR USE COOKIE PRESS OR PASTRY BAG TO FILL SHELLS)

SPRINKLE WITH PAPRIKA

COVER AND REFRIGERATE

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