Deviled Eggs Ranchero Recipes

RANCH DEVILED EGGS

Steps:

• Put the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil; reduce the heat to low and simmer 10 minutes.
• Drain the eggs and transfer to a bowl of ice water to cool; peel and halve lengthwise. Scoop out the yolks and transfer to a bowl.
• Add the mayonnaise, sour cream, horseradish, mustard, 1/4 teaspoon salt and a few grinds of pepper; mash until smooth. Stir in the diced cucumber and the parsley, chives and dill. Spoon the filling into the egg whites; top each with a cucumber wedge. Refrigerate 30 minutes to 1 hour.

RANCH-STYLE DEVILED EGGS

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Cut the eggs in half lengthwise and carefully remove the yolks to a bowl. Mash the yolks with the mayonnaise and mustard and season with pepper and ranch dressing mix, blending until smooth. Spoon the mixture into the egg white halves and garnish with a sprinkle of paprika.

RANCH DEVILED EGGS

Steps:

• Mash 6 hard-boiled egg yolks, 1 tablespoon mayonnaise, 1 teaspoon dijon mustard and 1/4 cup ranch dressing. Fill the egg whites with the yolk mixture. Drizzle with 2 tablespoons barbecue sauce and top with chopped scallions.

RANCH DEVILED EGGS

Steps:

• 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.
• 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 dressing mix, mayonnaise and mustard into yolks.
• Spoon or pipe yolk mixture into egg white halves. Sprinkle with chives. Refrigerate at least 30 minutes before serving.

EGGS RANCHEROS

Steps:

• Heat sauce to simmer in small non stick skillet.
• Meanwhile place cheese on shell and toast until cheese is melted.
• Break two eggs, separating them, into simmering sauce.
• Cover and cook until set (I like the yolk slightly runny). Approximately 3-4 minutes.
• Place cooked shell on place. Top with eggs and sauce. Season if needed but sauce is already seasoned.

DEVILED EGGS RANCHERO

Steps:

• Place the eggs in enough cold water to cover in a large saucepan with a lid.
• Bring to a boil over medium-high heat.
• Immediately remove from heat, cover, and leave for 10 minutes.
• Drain off the hot water, and run the eggs under cold water until cool.
• Tap the eggs gently in several places to crack and then peel; (for easy peeling, place the cool eggs in a pan of cold water for 10 minutes before cracking.) Slice the eggs in half lengthwise.
• Carefully remove the yolks from the whites, and place the yolks in a bowl.
• Add the salad dressing, salsa, cheese, cilantro, salt, and pepper; using a fork, mix until well blended.
• Refill the egg white halves with the yolk mixture, using a spoon or small spatula.
• Garnish each with a dollop of guacamole and a sprinkling of chives.