Ranch Deviled Eggs
(Makes 24 pieces)
Your new go-to Deviled Egg recipe! These bite-sized party pleasers are sure to spice up your next gathering. Garnish with paprika and green onion for a BIG flavor combo.
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You Will Need
12 eggs
1/3 cup mayonnaise
1 teaspoon ground black pepper
½ teaspoon salt
2 teaspoons Riega Ranch Seasoning
2 teaspoons Dijon mustard
3 to 4 slices of bacon, cooked and chopped into small pieces
Chopped green onion for garnish
Paprika for garnish
*Can also use this recipe with Riega Onion Dip Seasoning
Directions
- Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer or large spoon to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
- While the eggs are boiling, prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place them into the ice water bath.
- After the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
- Mash the yolks with a fork and add the mayonnaise, black pepper, Riega Ranch seasoning, salt and mustard. Stir everything together until it’s smooth.
- Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Top with cooked bacon pieces, green onion and paprika. Enjoy!
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Riega® Ranch Chicken Slow Cooker Seasoning
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