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Appetizer
American
12 pieces
45 minutes
20 minutes
6 eggs
1 package any Ranch-flavored dip mix
1 pound sour cream
Paprika to taste
Fresh herb leaves for garnish, such as tarragon, parsley, cilantro, or thyme
For the boiled eggs (instructions provided from Julia Child's recipe for The Perfect Hard Boiled Egg)
Lay the eggs in the pan and add the cold water to cover the eggs.
Set over high heat and bring just to a boil; remove from heat, cover the pan, and let sit exactly 17 minutes.
When the time is up, transfer the eggs to the bowl of ice cubes and water.
Chill for 2 minutes while bringing the cooking water to the boil again. (This 2 minute chilling shrinks the body of the egg from the shell.)
Transfer the eggs (6 at a time only) to the boiling water, bring to the boil again, and let boil for 10 seconds - this expands the shell from the egg.
Remove eggs, and place back into the ice water.
Chilling the eggs promptly after each step prevents that dark line from forming, and if time allows, leave the eggs in the ice water after the last step for 15 to 20 minutes.
Chilled eggs are easier to peel, as well. Mix together the dip mix and sour cream.
Remove the cooked yolks and place them in a small bowl.
Add about 1/4 cup of the prepared dip mix and combine until smooth.
Fill each egg white half with the yolk mixture, sprinkle with paprika and enjoy.
Use the rest of the dip mix for crudités (carrots, celery, jicama sticks, etc...).
