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.
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
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.