It's time to bring out everyone's favourite appetizer for Eastertime and for the coming summer months - the deviled (or "stuffed") egg....so here's a trio of them that are always a hit:
1. Ranch Deviled Eggs
Ingredients:
12 eggs
3 tsp. dry ranch dressing mix - (from 1 oz envelope)
1/3 C mayonnaise or salad dressing
1 tsp. Dijon mustard
1 tbls. chopped chives
Directions:
In 4 quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling; 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.
To remove shells, crack by tapping gently all over; roll between hands to loosen. Peel, starting at the large end.
Cut eggs lengthwise in half. Into medium bowl, slip out yolks; mash with fork. Stir dressing mix, mayonnaise and mustard into yolks.
Spoon or pipe yolk mixture into egg white halves. Sprinkle with chives. Refrigerate at least 30 minutes before serving.
Dijon Deviled Eggs
Ingredients:
6 eggs
3 tbls. sour cream
3 tbls. creamy Dijon mustard
1 medium green onion, finely chopped (1 tbls.)
1/4 tsp. seasoned salt
Paprika
Proceed as in directions above.
Relish Deviled Eggs
Ingredients:
6 hard-cooked eggs
2 tbls. mayonnaise or salad dressing
2 tbls. mustard with hot dog relish
1/4 tsp. salt
1/8 tsp. pepper
6 olives, sliced, if desired
2 cherry tomatoes, cut in half if desired
Directions:
Peel eggs, cut lengthwise in half. Carefully remove yolks; place in small bowl. Reserve egg whites. Mix yolks, mayonnaise, relish, salt and pepper
Carefully spoon yolk mixture into egg white halves. Cover and refrigerate at least 2 hours but no longer than 24 hours. Just before serving, top each egg half with either olive or tomato. Serve immediately.
All of these recipes for stuffed eggs are really good. Enjoy!
