Ranch Deviled Eggs

I love me some deviled eggs!  I selfishly add them to every holiday menu and know I'll be the one enjoying them the most.  I may even set some aside before I put them out for the guests/family to enjoy.  This again, was an Easter recipe from Betty Crocker.  We enjoyed the eggs while we were cooking before our pasta course.  I love ranch dip and thought the addition of ranch to the typical deviled eggs recipe was genius! I enjoyed more than I'd like to admit, they were just. that. good.  Please note: I did not add any salt to this recipe and felt it did not need any.  Taste before you add salt.  I also omitted the chives, hubs doesn't like them. 


Ingredients:

12	eggs
3	teaspoons dry ranch dressing mix (from 1-oz envelope)
1/3	cup mayonnaise or salad dressing
1	teaspoon Dijon mustard
1	tablespoon chopped chives 1In 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. 2To remove shell, crack it by tapping gently all over; roll between hands to loosen. Peel, starting at large end. 3Cut eggs lengthwise in half. Into medium bowl, slip out yolks; mash with fork. Stir dressing mix, mayonnaise and mustard into yolks. 4Spoon or pipe yolk mixture into egg white halves. Sprinkle with chives. Refrigerate at least 30 minutes before serving