"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

RANCH DEVILED EGGS Recipe

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This recipe for RANCH DEVILED EGGS, by , is from Kristin's Kookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristin Brunsting
Added: Wednesday, November 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 eggs
1 1/2 tsp dry ranch salad dressing mix (from 2-oz. envelope)
3 tbsp mayonnaise
1/2 tsp Dijon mustard
Paprika

Directions:
Directions:
1. Place eggs in single layer in medium saucepan. Add enough water to cover eggs by 1 inch. Bring to a boil. 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. Peel eggs; cut 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.

3. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika. Refrigerate at least 30 minutes before serving.

Number Of Servings:
Number Of Servings:
12 deviled eggs

 

 

 

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