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| 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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