Ranch Salad Deviled Eggs
Photography by Christopher Testani
Recipe by Charles Grayauskie
- Makes 12 halvesServings
Ingredients
6 eggs
Stir-ins
3 tbsp. ranch dressing
1 tbsp. mayonnaise
1 tsp. white wine vinegar
Toppings
Shredded romaine lettuce
Grated carrot
Chopped cucumber (toss the toppings with EVOO and season with salt and pepper)
Preparation
In a medium saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add 6 eggs to the basket. Cover and cook for 12 minutes. Prepare a large bowl of ice water. Using a slotted spoon, transfer the eggs to the ice water; let cool. Peel the eggs and halve lengthwise. Transfer the yolks to a medium bowl and break up with a fork or whisk. Mix with the stir-ins; season with salt and pepper. Fill the white halves with the yolk mixture. Add the toppings. Transfer to a platter.
Test Kitchen Tip: We steam our eggs instead of boiling them. It makes peeling super easy!
