Ranch Deviled Eggs Recipes

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Cut the eggs in half lengthwise and carefully remove the yolks to a bowl. Mash the yolks with the mayonnaise and mustard and season with pepper and ranch dressing mix, blending until smooth. Spoon the mixture into the egg white halves and garnish with a sprinkle of paprika.

Steps:

• Mash 6 hard-boiled egg yolks, 1 tablespoon mayonnaise, 1 teaspoon dijon mustard and 1/4 cup ranch dressing. Fill the egg whites with the yolk mixture. Drizzle with 2 tablespoons barbecue sauce and top with chopped scallions.

Steps:

• Place eggs in medium saucepan; cover with cold water.
• Bring to a boil.
• Reduce heat; simmer about 15 minutes.
• Immediately drain; run cold water over eggs to stop cooking.
• Peel eggs; rinse.
• Cut eggs in half lengthwise.
• With tip of knife, carefully lift out yolks; place in medium bowl.
• Mash yolks with fork.
• Add salad dressing mix, mayonnaise and mustard; mix well.
• Spoon or pipe yolk mixture into egg white halves.
• Sprinkle with paprika.
• Refrigerate 30 minutes or until chilled.

Steps:

• Cut eggs in half and place yolks in a bowl and place whites aside. Mash up yolks and mix in the rest of the ingredients. Scoop filling back into the whites and sprinkle with paprika if desired.

Steps:

• Cut a thin slice from the bottom of each egg so it sits flat. Cut the top third from each egg. Carefully remove yolks and place in a small bowl; mash with a fork. Add cheese, salad dressing, mustard and pepper; stir until well blended. Spoon into the egg white bottoms; replace tops., Cut 12 feet and 12 small triangles for beaks from carrot chips. Gently press the capers into the filling for eyes; add beaks. Insert a dill sprig in top of eggs for tuft of feathers. Place feet in front of chicks. Refrigerate until serving.

Steps:

• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in ranch dressing and hot Buffalo sauce until smooth. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.
• Place egg white halves cut-side-up on a serving platter; pipe yolk mixture into whites. Sprinkle with cayenne pepper. Cut celery into tiny stalks and place one on top of each egg.

Steps:

• Mash egg yolks in medium bowl with fork.
• Add dressing; mix well.
• Fill whites with yolk mixture.

Steps:

• Reserve 1 Tbsp. onions. Cut eggs lengthwise in half. Remove yolks; place in medium bowl.
• Add dressing; beat with mixer until blended. Add bacon and remaining onions; mix well.
• Spoon or pipe egg yolk mixture into centers of egg whites. Sprinkle with reserved onions.

Steps:

• 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.
• To remove shell, crack it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
• Cut eggs lengthwise in half. Into medium bowl, slip out yolks; mash with fork. Stir dressing mix, mayonnaise and mustard into yolks.
• Spoon or pipe yolk mixture into egg white halves. Sprinkle with chives. Refrigerate at least 30 minutes before serving.