Monday, March 10, 2014

Delicious Deviled Eggs

I'm a sucker for a great deviled egg.  I love how pretty they look all gathered together...spring colors of yellow and white and orange sprinkled on top! And they are just so darn tasty, too.  I can pop these things in like m and m's.  Seriously.  If you want one, you have to move fast.

A lot of events are coming up that may require the perfect deviled eggs...Easter, Baby showers, spring brunches, Mother's Day!  Deviled eggs are a fab addition to any brunch meal.


Delicious Deviled Eggs 
(made with 1 dozen eggs)

1.) Hard boil 12 eggs.  

2.)  Once cool, peel all the eggs.  

3.) Gently slice the eggs in half lengthwise. Scoop out the yoke,
and set aside in a bowl.

4.) Add to yokes 2 heaping tablespoons of Yellow Mustard, 
2 heaping tablespoons of Light Mayo,
1 heaping tablespoon of Light Ranch Dressing, 
and a splash of Italian Salad Dressing (optional).
Mix together.

5.) Spoon the mixture into a small plastic Ziploc bag. With scissors, 
snip off a small corner of the bag. Squeeze the deviled egg mix 
into each waiting egg half.

6.) Sprinkle with Paprika.

***WARNING: I should have taken 24 little deviled eggs over to a recent event I attended.
Ahem.  Only 20 went over.  Oops.***

Kate, Kara, and Kacey

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