Tuesday, March 19, 2013

Making Deviled Eggs

We love having our own Beautiful Eggs from our Backyard Hens

Creamy Herb Deviled Eggs

12 Hard Cooked Eggs
1/4 cup prepared Ranch Salad Dressing
3 T plain Greek Yogurt
2 tsp Dijon Mustard
1/4 tsp pepper
1/8 tsp paprika

Cut Eggs lengthwise in half.  Remove yolks, reserving whites.  In a small bowl, mash yolks.  Stir in Ranch Salad Dressing, yogurt, mustard and pepper.   Spoon or pipe into egg whites.  Refrigerate, covered until serving.  Sprinkle with paprika.

Recipe in the Current Taste of Home magazine- April/May 2013

Note:  Quinn ate nearly all of these after school as soon as I made them

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