Recipe: Buffalo Ranch Deviled Eggs

BUFFALO RANCH DEVILED EGGS
"These deviled eggs, prepared with ranch dressing, hot sauce and celery, are a Buffalo chicken wing precursor."



6 hard-cooked eggs, peeled
3 tablespoons ranch dressing
1 tablespoon hot sauce
1/2 teaspoon McCormick Ground Mustard
1/2 teaspoon McCormick Paprika
1/4 teaspoon Lawry's Seasoned Salt
2 tablespoons thinly sliced celery (for garnish)

Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.

Stir in ranch dressing, hot sauce, mustard, paprika and seasoned salt until smooth and creamy.

Spoon or pipe yolk mixture into egg white halves. Top with celery slices. Refrigerate 1 hour or until ready to serve.

*To hard cook eggs:
Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 12 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.

**For creamier deviled eggs:
Stir additional 1 to 2 tablespoons mayonnaise into yolk mixture.
Makes 6 servings
Source: McCormick