As seen on WKTV NEWSChannel 2 Friday, April 18, 2014
If you are planning on coloring eggs for Easter, why not cook a few extra and make deviled eggs. Quick and easy to prepare, deviled eggs are a delightful addition to any springtime menu.
While there are many ways to prepare them, this recipe makes good use of Ranch salad dressing. By combining the dressing with the yolk mixture, it’s easy to add zesty flavor to these classic snacks.
The recipe may easily be doubled for a crowd, and the deviled eggs may be prepared up to 12 hours in advance. For the ultimate in ease, place halves of eggs in a pretty dish likes this Anchor Hocking Deviled Egg Tray and either spoon or pipe egg yolk mixture into halves. Loosely cover and store in the fridge until ready to serve. Sprinkle with extra bacon bits and garnish with sliced fresh chives just before serving.
Whether they are for an Easter celebration or any occasion, this recipe makes it easy to add a tasty twist to a time-honored favorite. From my family to yours, Happy Easter.
(For a fun Easter treat both children and adults will enjoy, try the recipe for Spring Nests.)
BACON RANCH DEVILED EGGS
6 hard-cooked eggs, peeled
2 1/2 tablespoons regular or light mayonnaise
2 1/2 tablespoons regular or light Ranch salad dressing
2 tablespoons real bacon bits, plus more for garnish
Salt and pepper to taste
Sliced fresh chives (optional)
Slice eggs in half lengthwise. Remove egg yolks from whites. Place yolks in a medium bowl. Mash with a fork. Add mayonnaise, dressing, 2 tablespoons bacon bits, salt, and pepper. Mix well; spoon or pipe mixture into halves of eggs. Sprinkle with bacon bits and garnish with chives, if desired. Makes 12 deviled eggs.
Thanks to Anchor Hocking for providing serveware