Ranch Deviled Eggs


 

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

Steps

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.

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