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Ingredients
| eggs: 12 |
| celery (chopped): 1/2 cup |
| salad dressing - ranch: 5 Tbl |
| yellow mustard: 1 tsp |
| salt: 1/4 tsp |
Deviled Eggs with a Twist
Credit: www.bettycrocker.com
User rating:
-
Prep Time
25 min -
Cook Time
15 min -
Servings
24 serving(s)
Tags
- 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.
- Drain water from eggs; rinse eggs with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
- To remove shell, crack it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
- Cut eggs lengthwise in half. Into medium bowl, slip out yolks; mash with fork. Stir in celery, dressing, mustard and salt until well blended.
- Spoon yolk mixture into egg white halves. Top eggs with tomatoes and green onions.