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!

Deeeee-lish!

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.

xo,
K