Deviled Eggs

I am not a fan of hard boiled eggs, but deviled...they're delicious.  They are always a hit at a pot luck and are not just limited to Thanksgiving or Easter.  I developed this recipe from research and trial.

12 eggs

1/2 cup Best Foods mayonnaise

2 T. ranch dressing

2 tsp. yellow or Dijon mustard

1/8 teaspoon salt

 1/8 tsp Freshly ground black pepper

 2 tsp. dried parsley

dash of garlic powder

1/4 tsp. paprika

 2 tsp finely minced dill pickles

1 T. cream cheese

 

Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.  OR...better still cook the eggs in an Insta Pot.  Use steaming basket, add 2 cups water.  Put about 12 eggs in.  Pressure for 4 mins.  Bring pressure down fairly fast. Let cool to room temp.  Easy Peeling!!

Crack egg shells and carefully peel.   Slice the eggs in half lengthwise, removing yolks to a medium bowl, place whites on a serving platter. Mash or mix all ingredients.  Evenly disperse heaping  spoonfuls of the yolk mixture into the egg whites. Sprinkle with paprika and serve.