Ranch Deviled Eggs

Instructions

1. Step 1

   Place the eggs in a saucepan and cover them with cold water by about 2.5 cm. Bring the water to a full boil over high heat.

   Ingredients used: 6.0 piece Egg

   Cookware: saucepan

2. Step 2

   Remove the saucepan from the heat, cover it, and let the eggs stand in the hot water.

   Timer: 12 min (fixed)

   Cookware: saucepan

3. Step 3

   Transfer the eggs to a bowl of ice water and cool them completely.

   Timer: 5 min (fixed)

   Cookware: bowl, saucepan, slotted spoon

4. Step 4

   Peel the eggs and cut them in half lengthwise. Put the yolks in the drained, dried bowl and arrange the whites on a serving platter.

   Cookware: bowl, Chef Knife, cutting board, serving platter

5. Step 5

   Mash the yolks with the mayonnaise, ranch seasoning mix, Dijon mustard, chives, and black pepper until creamy and evenly combined.

   Ingredients used: 0.5 gr Black Pepper, 6.0 gr Chive, 5.0 gr Dijon Mustard, 60.0 gr Mayonnaise, 6.0 gr Ranch Seasoning

   Cookware: bowl, fork, spoon

6. Step 6

   Spoon the filling evenly into the egg-white cavities, then garnish with the paprika.

   Ingredients used: 0.5 gr Paprika

   Cookware: serving platter, spoon

7. Step 7

   Cover and refrigerate the deviled eggs at 4°C or colder before serving.

   Timer: 30 min (fixed)

   Cookware: serving platter