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.
Click here to get the instructions on how to hard boil the perfect egg...easy to peel shell and all!
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).
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