bbq + ranch deviled eggs

I made these deviled eggs for Thanksgiving appetizers this year. Considering I was preparing three other dishes, I wanted to make something yummy and easy for my appetizers. And yummy they were. And gone in a flash! They are just as easy to make as the traditional variety.

This fun spin on a classic works for any party or season!

Ingredients:

• 8 large eggs, hard cooked, cooled, and peeled
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 3 tablespoons ranch dressing
• 3 tablespoons of your favorite bottled BBQ sauce

Directions:

1. Slice the eggs in half lengthwise. Scoop out the yolk and combine with the mayonnaise, mustard, and ranch dressing.
2. Spoon or pipe the yolk mixture into the hollow egg whites.
3. Drizzle with the BBQ sauce.

Makes 16.

Cook's Tip:
Put the BBQ into a small-tipped squirt bottle for easy drizzling.

Server's Tip:
Place a clean towel or cloth napkin on top of your serving platter before arranging the egg halves. This will keep them from sliding.

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