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6 eggs
1-1/2 tsp. dry ranch salad dressing mix (from 2-oz. envelope)
3 Tbsp. mayonnaise
1/2 tsp. Dijon mustard ( I use pure stone ground)
Paprika
Place eggs in a single layer in medium saucepan. Add enough water to cover and put salt on top of the eggs. Bring to a boil. Immediately remove from heat, cover and let stand 15 minutes, drain rinse with cold water. Place eggs in bowl or ice water, let stand 10 minutes.
Peel the eggs, cut in half lengthwise. With tip of knife, carefully lift out yolks, place in medium bowl. Mash yolks with a fork. Add salad mix, mayonnaise, mustard, mix well.
Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika. Refrigerate at least 30 minutes before serving.
Makes 1 dozen
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