DEVILED EGGS

DEVILED EGGS
DEVILED EGGS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

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

Directions

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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