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Deviled Eggs with a Twist

Prep 25 min
Total 50 min
Servings 24

These basic eggs, quickly blended with bottled Ranch dressing and veggies, are great "as is." Or add our toppings for a whole new look and taste. MORE+ LESS-

By Betty Crocker Kitchens

March 5, 2010

Ingredients

eggs

1/2

cup finely chopped celery

tablespoons ranch dressing

teaspoon yellow mustard

1/4

teaspoon salt

Chopped fresh plum (Roma) tomatoes, if desired

Chopped green onions, if desired

Steps

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1

In 4-quart saucepan, 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.
2

Drain water from eggs; rinse eggs with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
3

To remove shell, crack it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
4

Cut eggs lengthwise in half. Into medium bowl, slip out yolks; mash with fork. Stir in celery, dressing, mustard and salt until well blended.
5

Spoon yolk mixture into egg white halves. Top eggs with tomatoes and green onions.

Expert Tips

To save time, purchase hard cooked eggs in the refrigerated section of the grocery store.
Very fresh eggs are difficult to peel so plan ahead and purchase eggs a week before you intend to use them.
Typically, when cayenne pepper or hot sauce is added to the yolk mixture of stuffed eggs, the eggs are called "deviled." So what makes these eggs devilish? The wickedly wonderful flavor variations available.
Olive Deviled Eggs: Substitute sliced black olives for the tomatoes and green onions.
Shrimp Deviled Eggs: Substitute salad shrimp for the tomatoes and green onions. Sprinkle with paprika.