Ranch Deviled Eggs

Jazz up your old deviled egg recipe with a little bit of ranch. This Pillsbury recipe puts a twist on an old favorite.

Ranch Deviled Eggs

Ingredients:

12 eggs

3 teaspoons dry ranch dressing mix (from 1 oz envelope)

1/3 cup mayonnaise or salad dressing

1 teaspoon Dijon mustard

1 tablespoon chopped chives

Directions:

In 4 quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. To remove shell, crack it by tapping gently all over; roll between hands to loosen. Peel, starting at large end. Cut eggs lengthwise in half. Into medium bowl, slop out yolks; mash with fork. Stir dressing mix, mayonnaise and mustard into yolks. Spoon or pipe yolk mixture into egg white halves. Sprinkle with chives. Refrigerate at least 30 minutes before serving.