Recipe courtesy of Food Network Kitchen
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Ranch Deviled Eggs 
Total:
55 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy
Total:
55 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Put the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil; reduce the heat to low and simmer 10 minutes.

Drain the eggs and transfer to a bowl of ice water to cool; peel and halve lengthwise. Scoop out the yolks and transfer to a bowl.

Add the mayonnaise, sour cream, horseradish, mustard, 1/4 teaspoon salt and a few grinds of pepper; mash until smooth. Stir in the diced cucumber and the parsley, chives and dill. Spoon the filling into the egg whites; top each with a cucumber wedge. Refrigerate 30 minutes to 1 hour.

Photograph by Con Poulos

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