Perfect Deviled Eggs

Ingredients:

6 eggs

3 tablespoons ranch dressing

1/2 teaspoon prepared yellow mustard

1/4 cup finely chopped celery

1/8 teaspoon salt

Paprika

In 2-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. Peel eggs; cut in half lengthwise. Carefully remove yolks; place in small bowl. Mash yolks with fork until smooth. Stir in remaining ingredients except paprika until well blended.

Spoon yolk mixture into egg white halves. Sprinkle with paprika.  Chill until ready to serve. 

I skipped the celery because I'm not a fan but I was pleasantly surprised by replacing the traditional mayo in a deviled egg with ranch. I also added a dash of pepper and garlic powder.  Yum! 

Bacon Egg Salad

 Ingredients:

18 hard boiled eggs

2 tbsp drained pickle relish (I used dill but you can also use sweet)

1 tbsp minced garlic

1/3 cup mustard

1 cup mayo (I used fat free)

Minced onions, salt, pepper & powdered garlic - Sprinkle to liking

2 cups oven cooked bacon - crisp & crumbled

Croissants

Put the eggs & all the egg mix ingredients in a large bowl & mix with fork.  Mash & break up the eggs as you go.  When all combined & there are no large chunks- refrigerate until ready to serve.  Add to croissants (toasted or untoasted) when serving.

I cut this recipe in a third since I’m living solo.  You don’t have to eat this on croissants, although, hello, croissants are awesome! You can enjoy this on toast, a bun or like I did, which was all by itself.  Great flavor and a good protein breakfast.  

Mustard Dip

I will be the first to admit that when you look at this recipe, it seems like a very odd combination of flavors and ingredients BUT this dip is incredible. Warning, once you start, you can't stop. So addicting! 

Ingredients:

1 C. yellow mustard                                                                       

chopped onions

1 C. mayonnaise                                                                              

1/3 C. sugar

1 C. sour cream                                                                                

horseradish to taste                                                      

1 envelope hidden valley ranch mix (dry)

                               

Mix together and refrigerate.  Serve with pretzels. (Makes a large batch). 

Easy Reduced Fat Honey Mustard

Review by Rachael:

¼ cup Mayonnaise (I used fat free) 

1 Tablespoon Honey

½ Tablespoon Lemon Juice

1 Tablespoon prepared Mustard

Mix together all ingredients. It was a little lumpy at first but after using the wire whisk it was just fine. Everyone enjoyed it and it was very easy. You could use lime juice as well, if desired. This would also be an easy recipe to alter if you wanted it sweeter.