Ranch Deviled Eggs
With Easter just around the corner, I decided it was time to start experimenting with some recipes for the holiday. While classically delicious dishes are always served on holidays, I think it’s also fun to throw in a few new items to tantalize the taste buds.
Deviled eggs are one of my favorite little appetizers, especially this time of year. So when I saw this fun recipe for Ranch Deviled Eggs, I couldn’t resist giving them a try. Using some of the egg whites and Greek yogurt in the filling, also makes these eggs a little easier on the waistline.
Even with these few changes, these guys are packed with flavor thanks to the herbs and a packet of ranch dressing mix in the filling. I also love the fact that this recipe takes into account the extra filling you tend to have when making deviled eggs. As you can see in my pictures, I used some small sweet peppers for my extra filling. You could also try Roma tomatoes sliced in half with the seeds removed.
I kept the original recipe pretty much the same, but with one little tweak.Since I’m one of those weird people who’s not crazy about cilantro I substituted fresh basil. I think the flavor combination works just as nicely.
I also sprinkled chopped basil over the top for garnish. These eggs are the perfect little treat to kick off any springtime meal. You can get the recipe for Ranch Deviled Eggs here.
What’s your favorite spring-inspired dish?
Michael Wurm, Jr. – Inspired by Charm
One Response to “ Ranch Deviled Eggs ”