If you haven't checked out our Pressure Pot recipe for boiled eggs, start there. This method of cooking boiled eggs makes  them easy to peel every single time. 

Let's just say this isn't your grandmas recipe (and no offense to grandma, but we have always liked to kick it up a notch). 

Deviled eggs is one of those recipes than can be easily adjusted to meet your taste buds right where they are so don't be afraid to try. It is really hard to mess up deviled eggs. Just go with small changes at a time.  A little less, a little more. It's all about you. 

12 boiled eggs

2 Tablespoons fresh ground horesradish (more if preferred)

1/3 cup Ranch dressing

1 Tablespoon brown mustard

1 Teaspoon fresh (or in the jar) garlic minced.

1/4 Teaspoon of salt (optional)

1/2 Teaspoon pepper

Smoked paprika

Cut boiled eggs in half and gently scoop out yokes into a mixing bowl. Place whites on tray or plate that you don't plan to use as a serving tray (for sprinkling paprika. Add all ingredients except paprika and mix with mixer or other small appliance that will remove the lumps ane create a smooth consistency similar to frosting.

Add egg yoke mixture to a ziplock bag using a rubber spatula to scrape bowl as much as possible. Close bag squeezing out excess air and snip of corner of bag with a pair of kitchen shears making sure not to make it too wide of a cut.  You can cut more if you think it would be helpful. 

Squeeze contents of bag into each egg-white opening similar to a cake decorating bag. Fill paying close attention to your supply because there usually isn't much left over. 

Note: When using a ziplock bag to fill egg-whites, make sure the bag has normal corners rather than folded corners. The folded corners are made to help the bag stand up and won't work for this method. 

Sprinkle smoked paprika for an added color and flavor. 

Storing your deviled eggs: You don't want to mess up your hard work so there are a couple ideas we have found that work out best. Often times, the pans you would use to store deviled eggs are being used for other things because deviled eggs is not the only thing you are making, but if they aren't, a cake pan will work. It is high enough to be covered without disrupting the yokes. If you are already using your pan, consider buying a disposable until you are ready to serve. They come in a range of sizes and can accomodate a lot of eggs at once if needed. Rather than using a lot of different pans to store them, this is a nice option. The other nice thing about a disposable is it is the perfect way to add the paprika before setting it on your serving tray. We recommend lining with a lint free towel to keep them from sliding around.