Wednesday, February 26, 2014

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.

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.

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