Deviled Eggs


by Aminah Williams

Posted on March 1, 2012 at 8:00 AM

Updated Wednesday, Feb 29 at 11:43 AM

12 hard-boiled eggs (I always boil a few more eggs, eat the whites then add in the yolks to increase the filling mixture!)
1/2 c. mayo, 1/4 cut ranch dressing
1T mustard
1-2T sweet pickle relish
2T Half and Half( optional
1/8 t dill weed
1/2 t chives
3 stuffed olives sliced ( to use for eyes) and 1/4 c. shredded carrots for garnish( to use for beaks)
1. Cut a thin slice from the bottom of each egg so it sits flat. Cut a zigzag pattern a third down from the top of each egg.  Remove yolks and place in a small bowl. Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add all dill, chives and salt and pepper to taste. Spoon yolk mixture into the egg white bottoms; replace tops.

2. Cut olives into slices for eyes. Use the shredded carrots for beaks.  Gently press the eyes and beaks into egg yolk filling. Refrigerate until serving.