"Secret Ingredient" Scrambled Eggs

I love good scrambled eggs. 

They take just a few minutes to make

 and these are yummy!

This is a so-easy way to give scrambled eggs

 a big flavor boost. No measuring really.

It's a secret because no one can guess just 

what's been added. Ranch Dressing!

 Just add a glop when you're whisking the eggs. 

As you usually do along with a splash of milk 

and some salt and pepper. 

Just whisk everything together.

You can play around with the amounts until

you get the flavor you like. I give an idea

of the amounts in the recipe below. Adjust

for however many eggs you are making.

I also add chopped

chives (from my garden) because it adds

just a little more mystery. You can 

experiment with other herbs too.

Cook in butter in a skillet on medium heat, 

stirring in the cheese last. Serve on warm plates

with buttered toast. 

"Secret Ingredient" Scrambled Eggs
4 XL eggs
2 T Ranch Dressing
2 T milk
salt and pepper
shredded cheddar cheese
Whisk the eggs, a splash of milk, a glop
of dressing, salt and pepper. Cook in butter
on medium heat. Stir in as much cheese as you
like. Serve on warm plates.
Serves 2

Enjoy!

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Favorite Deviled Eggs

 Everybody loves deviled eggs. 

 Add eggs to a large pot and cover with water. 

Add 2T vinegar. The vinegar helps with the

 peeling later. Bring to a boil, cover, and take 

off heat. let sit for 15 - 18 minutes.

Drain off hot water and fill the pot

with cold water. Peel when the eggs are cool 

enough to handle. 

Cut in half lengthwise, Remove the yolks to

a food processor. If you don't have one, put in

a bowl and use a whisk to blend the yolk mixture.

 Add the yolk mixture to a plastic baggie. 

Use a jar or glass to hold the baggie upright.

 Snip one corner of the baggie and use it like a 

pastry bag to fill the egg whites.

 If you used a food processor, the yolk mixture 

will be very smooth and creamy.

Refrigerate until serving time, then garnish

with a sprig of chive or a sprinkle of paprika

Deviled Eggs

1 dozen L or XL eggs

2 T white vinegar

----------------

1 C mayonnaise

1 T yellow mustard

1/4 t salt

1/4 t pepper

paprika for sprinkling

Place the eggs in a large pot and cover with water.

Add the vinegar, it helps when you peel them. 

Bring to a boil over high heat. Cover and turn off

 the heat. Let sit for 15-18  minutes. Drain water

 and fill the pot with cold water.

 Peel when cool enough to handle.

~~~~~~~~~~~

Slice each in half lengthwise. Remove the yolks and

 put in a food processor. Add mayo, mustard, salt 

and pepper to the yolks. Blend until smooth. 

Scoop the yolk mixture into a plastic baggy. 

Snip off a bit of the corner of the baggie. 

Use the baggie like a pastry bag to pipe

 the yolk mixture into the egg whites. 

Sprinkle with paprika. Chill until serving. 

  

Enjoy! 

Links: Between Naps On The Porch