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Danny's Deviled Eggs Recipe

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This recipe for Danny's Deviled Eggs is from The Peterson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
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.

5 - Refrigerate at least 30 minutes before serving.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
30 min

 

 

 

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