Looking for an easy appetizer recipe that everyone will love? Whip up some easy and delicious deviled eggs two different ways with the help of Mrs. Wages® Instant Guacamole Seasoning Mix and Ranch Dressing and Dip Mix.
6large eggs, hard-boiled, peeled, and halved lengthwise
¼cupmayonnaise
1tablespoonsour cream
1tablespoonMrs. Wages® Ranch Dressing & Dip Mix
1teaspoonDijon mustard
2slicesbacon, cooked and crumbled
fresh chopped chives (to garnish)
For the Guacamole Deviled Eggs
6large eggs, hard-boiled, peeled, and halved lengthwise
1ripe avocado, seeded, peeled, and diced
1packetMrs. Wages® Guacamole Seasoning Mix
2slicesbacon, cooked and crumbled
fresh chopped chives (to garnish)
Instructions
To Hard-Boil Your Eggs
In a large stock pot, combine water with 1 teaspoon of vinegar and bring to a boil over high heat. Add 1 dozen eggs and hard boil until done (approx 14 minutes).
Remove the hard-boiled eggs from the water and place them in an ice bath until completely cool, about 15 minutes.
Peel under running water to remove the shells. Halve the eggs lengthwise. Reserve 12 egg whites and yolks for each deviled egg recipe.
How To Make Ranch Deviled Eggs
In a large mixing bowl, add the egg yolks from 6 hard-boiled eggs (12 yolk halves in total), 1/4 cup mayonnaise, 1 tablespoon sour cream, 1 tablespoon Mrs.Wages® Ranch Dressing & Dip Mix, and 1 teaspoon Dijon mustard.
Use a fork to mash the mixture until the egg yolks are smooth and the deviled egg mixture is well blended.
Pipe or spoon into the egg white halves. Garnish with cooked, crumbled bacon bits and fresh chopped chives as desired. Makes 12 deviled eggs.
How To Make Guacamole Deviled Eggs
In a large mixing bowl, add the egg yolks from 6 hard-boiled eggs (12 yolk halves in total), 1 diced avocado, 1 tablespoon of lime juice, and 1 packet of Mrs.Wages® Guacamole Seasoning Mix.
Use a fork to mash the mixture until the egg yolks are smooth and the deviled egg mixture is well blended.
Pipe or spoon into the egg white halves. Garnish with cooked, crumbled bacon bits and fresh chopped chives as desired. Makes 12 deviled eggs.
Notes
*Note: Both recipes can be easily doubled. The deviled eggs are best when made and served fresh. Leftovers can be stored in the fridge in an airtight food storage container for up to 3 days.