Deviled Eggs Ranchero

1. 1

   Place the eggs in enough cold water to cover in a large saucepan with a lid.

2. 2

   Bring to a boil over medium-high heat.

3. 3

   Immediately remove from heat, cover, and leave for 10 minutes.

4. 4

   Drain off the hot water, and run the eggs under cold water until cool.

5. 5

   Tap the eggs gently in several places to crack and then peel; (for easy peeling, place the cool eggs in a pan of cold water for 10 minutes before cracking.)

6. 6

   Slice the eggs in half lengthwise.

7. 7

   Carefully remove the yolks from the whites, and place the yolks in a bowl.

8. 8

   Add the salad dressing, salsa, cheese, cilantro, salt, and pepper; using a fork, mix until well blended.

9. 9

   Refill the egg white halves with the yolk mixture, using a spoon or small spatula.

10. 10

    Garnish each with a dollop of guacamole and a sprinkling of chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.