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Ingredients
- 12 eggs
- 3 tsp dry ranch dressing mix (from 1-oz envelope)
- 1/3 cup mayonnaise or salad dressing
- 1 tsp Dijon mustard
- 1 tbsp chopped chives
Directions
- 1. 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.
- 2. To remove shell, crack it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
- 3. Cut eggs lengthwise in half. Into medium bowl, slip out yolks; mash with fork. Stir dressing mix, mayonnaise and mustard into yolks.
- 4. Spoon or pipe yolk mixture into egg white halves. Sprinkle with chives. Refrigerate at least 30 minutes before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 24 servings | |
| Calories 58 | |
| Calories from Fat 45 | 78% |
| Total Fat 5.1g | 6% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 54mg | 2% |
| Potassium 31mg | 1% |
| Total Carbs 0.25g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.2g | 0% |
| Protein 2.79g | 4% |
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