Spring Hill Ranchs Deviled Eggs With Spam Food

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.

SPRING HILL RANCH'S DEVILED EGGS WITH SPAM

Steps:

• 1. Cut the eggs in half lengthwise and pop the yolks into a medium mixing bowl. Set the whites aside.
• 2. To the bowl with the yolks, add the Spam cubes and mayonnaise. With the back of a fork, mash it all together until the mixture is relatively smooth.
• 3. Add the lemon juice, mustard, sugar, pepper sauce, and green onions. Mix well and add a little salt and pepper to your liking. If the mixture is too stiff add a little more mayonnaise and mix.
• 4. Spoon or pipe the filling back into the egg whites. If desired, dust the tops of the eggs with paprika or pico de gallo. Cover and refrigerate at least one hour before serving.

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.

SPRING HILL RANCH'S DEVILED HAM DEVILED EGGS

Steps:

• 1. Cut the eggs in half lengthwise. Remove the yolks to a mixing bowl and use a fork to mash them. Add the deviled ham, mustard, mayonnaise, and black pepper and mix it all together well. Spoon or pipe the filling into the egg white halves. Garnish each deviled egg with an olive slice, chopped chives and a sprinkle of paprika.

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.

CREAMY RANCH DEVILED EGGS

Steps:

• Place eggs in a large saucepan and cover with cold water. Bring water to boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Run eggs under cold water and let them sit in cold water for 15 minutes or so. Peel.
• Slice eggs in half lengthwise and remove yolks. Place yolks in medium sized bowl. Mash together with ranch dressing. Mix in cream cheese, then mix in onion and pickle.
• Fill the hollowed egg whites generously with the egg yolk mixture. Sprinkle with paprika to garnish. Chill in refrigerator until serving. Enjoy!

SPRING HILL RANCH'S SMOKED DEVILED EGGS

Steps:

• 1. Cut the eggs in half lengthwise, pop the yolks out into a medium mixing bowl and mash them with a fork. Mix in the mayonnaise, mustard, liquid smoke, smoked paprika, brown sugar, pepper, salt and ground cayenne. If you like your filling a little creamier, add a little more mayonnaise.
• 2. Fill the egg white with your filling. Dust the tops with just a bit of pico de gallo. Then refrigerate them until you are ready to serve them.

SPRING HILL RANCH'S SMOKED SALMON DEVILED EGGS

Steps:

• 1. Slice each egg in halve lengthwise, and remove the yolks into a small mixing bowl. Set the egg whites aside.
• 2. Mash the yolks well with a fork. Add in the salmon, green onions, cream cheese, sour cream, lemon juice, mustard, salt and cayenne pepper. Blend everything together well. Spoon or pipe the filling into your reserved egg whites.
• 3. If you will not be serving them right away, cover them loosely with plastic wrap and refrigerate them for up to 2 days. To keep the sliced salmon moist and the dill sprigs fresh, garnish them and dust them with the paprika just before serving.

RANCH DEVILED EGGS

Steps:

• Place eggs in medium saucepan; cover with cold water.
• Bring to a boil.
• Reduce heat; simmer about 15 minutes.
• Immediately drain; run cold water over eggs to stop cooking.
• Peel eggs; rinse.
• Cut eggs in half lengthwise.
• With tip of knife, carefully lift out yolks; place in medium bowl.
• Mash yolks with fork.
• Add salad dressing mix, mayonnaise and mustard; mix well.
• Spoon or pipe yolk mixture into egg white halves.
• Sprinkle with paprika.
• Refrigerate 30 minutes or until chilled.

RANCH STYLE DEVILED EGGS

Steps:

• 1. Cut eggs in half lengthwise and carefully remove yolks to a small bowl. Mash with fork or pulse in a food processor.
• 2. Add mayonnaise, pepper, dry ranch dressing mix, and mustard; blend well.
• 3. Scoop or pipe into egg halves; sprinkle with 1 to 2 pinches of paprika for garnish if desired. Chill until serving.

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.