Friday, April 9, 2010

Ranch Style Deviled Eggs

Yeah, I could have put the yolks into a piping bag and made it look pretty, but who has time for that?

Whoever coined the phrase "necessity is the mother of invention" must have been familiar with my kitchen! I often start recipes only to discover I'm missing 1, or 2, or 7 of the ingredients. That's when I hop in my car and make the mad dash to the grocery store, where I invariably still manage to forget an ingredient. (Note to self: get checked out for Alzheimer's)

This past weekend was Easter and we always gather at my sister-in-law's for a big family dinner with my husband's side. Everyone brings something and this year we supplied the turkey and I made my famous Chocolate Peanut Butter Pie. But Easter Sunday morning I woke up with a craving (I'm pregnant yo!) for eggs, deviled eggs. So a dozen eggs went into a pot of water on the stove and I went to get ready.

When I went to assemble the eggs I discovered that not one, but BOTH of the kinds of mayo I keep on hand were empty! Argh! I had only minutes before J lost his mind cause I was taking too long and he wanted to get on the road, so I scanned my fridge. I could scrape out about 1 tbsp of mayo but it wasn't enough, and that's when I had what Oprah calls a light bulb moment. Ranch dressing! It's white, and creamy... did I dare?

Oh mylanta, those were some tasty deviled eggs! I ate two before anyone else even got there and then heaped my plate at dinner time. All 24 of those tasty little treats were gone before the call for seconds was made.

Give these a try for your next BBQ, picnic or shower!

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Ranch Style Deviled Eggs

12 large eggs, boiled hard, peeled and halved
1 tbsp mayonnaise
2 tbsp. Ranch Dressing
1/2 tsp. salt
1 tsp. paprika
1 tbsp. chives, minced


1. Boil your eggs in lightly salted water (it helps with the peeling) until hard, 10 minutes, and then allow to cool or immerse in cold water.
2. Cut the eggs in half lengthwise and scoop the yolks out into a bowl.
3. Mash the yolks and add the mayo, dressing, salt, 1/2 tsp of the paprika and the chives.
4. Stir the mixture until thoroughly combined. If the mixture is a little dry, add a bit more dressing at a time until it is smooth and creamy.
5. Fill the egg whites with an equal amount of the yolk mixture and sprinkle with the remaning paprika and diced chives.

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