"" Dream To Life: Classic Deviled Eggs

Monday, April 9, 2012

Classic 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 those things in like m and m's.  Seriously.  If you want one, you have to move fast.

I made my mom and older sister's deviled eggs last night to take to an Easter dinner party with me.  Deviled eggs are a fab addition to any brunch meal...or as an appetizer too!


Deviled Eggs 
(made with 1 dozen eggs)

Hard boil 12 eggs. 
(Lay eggs on bottom of pot. Fill with cold water till covered by 1 inch. 
 Bring water to boil.  Remove from heat and cover for 10-12 minutes.)
Peel all the eggs.  
Gently slice the eggs in half lengthwise.
Scoop out the yoke and set aside in a bowl.
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.
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.
Sprinkle with Paprika.

I should have taken 24 little deviled eggs over to my girlfriend Amanda's house for dinner last night.

Ahem.  Only 20 went over.  Oops.



  1. The Ranch is the secret ingredient!!

  2. Perfect. Thank you, Kara. :0)