Deviled eggs are an easy, make-ahead appetizer that are great for parties, picnics or potluck dinners.
My version is a little different (and even easier!) than the traditional recipe, but tastes great and always goes over well with my guests.
- 6 eggs
- 1/2 cup Ranch Dressing
- 1/3 cup mayonnaise or Cool Whip
- paprika (optional)
Pots and Utensils
- 1 small pot
- 1 small bowl
- 1 egg platter This is optional but definitely makes serving the eggs easier.
Place the eggs in the pot.
Pour enough cold water into the pot to cover the eggs by about 1 inch.
Bring the eggs to a boil.
Reduce the heat to low and cook for 2 minutes.
Remove the pot from the heat and leave it to cool with the eggs still in the water. Note: I find that the eggs are easier to peel if they are well cooked and then well cooled so don't rush this step.
Gently crack the shell all the way around each egg.
Starting at the large end of the egg, peel the shell off of the eggs. Note: Starting at the large end isn't absolutely required...I just find that it is usually the easiest place to start.
Cut the eggs in half lengthwise and place in the egg platter.
Remove the yolks from the eggs and place them in the bowl.
Mash the yolks with a fork until there are no large lumps left.
Mix in the ranch dressing and mayonnaise with the egg yolks.
Use a spoon to place a scoop of the yolk mixture onto each of the egg halves.
Sprinkle the eggs with a little paprika if desired.
Deviled eggs will keep in the refrigerator for at least a day or two (and usually longer) so you can make them well in advance of when you need them.
The other great thing about deviled eggs? They are really easy to dress up for the occasion!
Try using some olives to make spiders for a Halloween version.
Or add some green onion “laces” to make a Super Bowl football version.