This recipe comes from Melissa d'Arabian the winner of season five of "The Next Food Network Stars". I immediately wanted to make these BBQ Ranch Stuffed Eggs as soon as I saw her making them on her new show Ten Dollar Dinners. A quick, inexpensive appetizer, and a great twist on an already family favorite.
My tip for the perfect boiled eggs
1. Always put a single layer of eggs in a saucepan and do not crowd. If eggs are cold from the refrigerator fill the pot with cold water. If the eggs are from the counter or at room temperature fill the pot with room temperature water.
2. Bring water to a boil and boil for 3 minutes.
3. Remove pot from the burner. Put a lid on the pot and let set undisturbed for 15 minutes.
4. Pour water off of the eggs holding the lid to keep eggs from falling out.
5. With the eggs still in the pot gently shake them against the sides of the pan and up and down to crack the shell around the hot eggs.
6. Put the pot with the cracked eggs under the faucet and run cold water (very important that the water is cold) over the eggs. Let set 3-5 minutes or until eggs are cool enough to peel. Peel eggs under cold running water.
BBQ Ranch Stuffed Eggs
Adapted from Melissa d' Arabian, Food Network
Ingredients
12 large eggs, hard-boiled and peeled
12 large eggs, hard-boiled and peeled
3 tablespoon mayonnaise
2 teaspoon Dijon mustard
4 tablespoons ranch dressing
2-3 tablespoons instant potatoes
4 ounces BBQ sauce
4 green onions, finely chopped
Directions:
Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on an egg platter.
Use a fork to mash the yolks and mix in the mayonnaise, mustard, ranch dressing, and instant potatoes.
Place the yolk mixture into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag.
Pipe the yolk mixture into the whites. Drizzle the BBQ sauce over the eggs using a squeeze bottle (or make another little pastry bag and cut out just a tiny tip for the sauce). Sprinkle with the green onions and serve.
Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on an egg platter.
Use a fork to mash the yolks and mix in the mayonnaise, mustard, ranch dressing, and instant potatoes.
Place the yolk mixture into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag.
Pipe the yolk mixture into the whites. Drizzle the BBQ sauce over the eggs using a squeeze bottle (or make another little pastry bag and cut out just a tiny tip for the sauce). Sprinkle with the green onions and serve.
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