Dinah’s Easy Deviled Eggs

We all need lots of protein. We all need to think of the budget, too, right?  Eggs are such a great deal, especially when you can get them from happy chickens on a local farm.

These eggs are great for a side dish, a protein-packed snack, or a prefect breakfast on the go when you pack then up in sandwich bags or meal prep containers.

I made this recipe with 12 eggs but you could easily halve it if 24 deviled eggs is more than you think you can deal with. (but they will go faster than you think!)

I placed 12 eggs in a pan and covered them with cold water. I put them high heat with NO LID and get them to a good boil, then remove them from the heat and put the lid on the pan and set the timer for 12 minutes. Then I poured off the hot water and put cold water over them.

When the eggs were completely cooled off, I peeled them and cut them in half longways.

I put the following things into a small boil:

the yellows from the eggs

2 TBSP Hidden Valley Ranch dressing (trust me – it’s awesome) You can also use any brand Ranch dressing or make your own.

2 TBSP sweet pick juice (from a jar of sweet pickles)

1/2 tsp balsamic vinegar

pinch of sea salt

freshly ground black pepper, to taste

I smashed this mixture up with a fork and put it into the empty egg whites with a teaspoon. Sometimes the egg yellows are bigger and your mixture may need a little more pickle juice so if it feels too stiff, try that.

The last thing I do is sprinkle them with SMOKED paprika. Of course, if you only have normal paprika, use that, but put smoked paprika on your grocery list – it’s awesome.