Time 25m Yield 1/2 dozen. Number Of Ingredients 8 Steps:
Cut a thin slice from the bottom of each egg so it sits flat. Cut the top third from each egg. Carefully remove yolks and place in a small bowl; mash with a fork. Add cheese, salad dressing, mustard and pepper; stir until well blended. Spoon into the egg white bottoms; replace tops., Cut 12 feet and 12 small triangles for beaks from carrot chips. Gently press the capers into the filling for eyes; add beaks. Insert a dill sprig in top of eggs for tuft of feathers. Place feet in front of chicks. Refrigerate until serving.
Time 15m Number Of Ingredients 0 Steps:
Mash 6 hard-boiled egg yolks, 1 tablespoon mayonnaise, 1 teaspoon dijon mustard and 1/4 cup ranch dressing. Fill the egg whites with the yolk mixture. Drizzle with 2 tablespoons barbecue sauce and top with chopped scallions.
Time 1h30m Yield 12 Number Of Ingredients 6 Steps:
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl. Mash the yolks with the mayonnaise and mustard and season with pepper and ranch dressing mix, blending until smooth. Spoon the mixture into the egg white halves and garnish with a sprinkle of paprika.
Time 10m Number Of Ingredients 5 Steps:
Peel and half the eggs. Separate the yolks and place them together in a bowl. Mash yolks with a fork until no chunks remain. Add in the buffalo and ranch and mix until smooth. Scoop 1-2 teaspoons of yolk mixture into egg white. Top with green onions, feta cheese, and more buffalo sauce if desired.
Time 1h Yield 24 Number Of Ingredients 5 Steps:
In 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. To remove shell, crack it by tapping gently all over; roll between hands to loosen. Peel, starting at large end. Cut eggs lengthwise in half. Into medium bowl, slip out yolks; mash with fork. Stir dressing mix, mayonnaise and mustard into yolks. Spoon or pipe yolk mixture into egg white halves. Sprinkle with chives. Refrigerate at least 30 minutes before serving.
Time 45m Yield 12 Number Of Ingredients 5 Steps:
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in ranch dressing and hot Buffalo sauce until smooth. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag. Place egg white halves cut-side-up on a serving platter; pipe yolk mixture into whites. Sprinkle with cayenne pepper. Cut celery into tiny stalks and place one on top of each egg.
