Easter Appetizer: Ranch Style Deviled Eggs
2009 April 3
Easter is just around the corner and if you are hosting an Easter brunch this year, add these delicious Ranch style deviled eggs to your menu. I love deviled eggs – and this changed-up recipe hits the spot for me. (By the way, what IS “the spot”?).
Try it, you’ll like it…
What you’ll need:
- 6 eggs
- 1/4 cup mayonnaise
- 1 teaspoon ground black pepper
- 1 teaspoon ranch dressing mix
- 1 teaspoon prepared yellow mustard
- 1 pinch paprika, for garnish (optional)
What to do:
- Place eggs gently in a saucepan and then, cover with cold water. Next, bring the water to a boil and immediately remove the eggs from the heat.
- Cover and let the eggs stand in hot water for 10 to 12 minutes. Remove from hot water with a slotted spoon, cool and peel.
- Cut the eggs in half lengthwise and carefully remove the yolks – put them in a bowl. Mash up the yolks with the mayonnaise and the mustard. Next, season the yolk mixture with pepper and ranch dressing mix, blending until the mixture is smooth. Spoon the mixture into the egg white halves and garnish with a sprinkle of paprika.
Serve this yummy finger food right away or store in your refrigerator until you are ready to serve. Delicious and a nice addition to your Easter brunch. Enjoy!
For more great appetizer ideas, visit our Simple Appetizer Recipes page.
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