Spicy Deviled Eggs

Let's talk about comfort zones. Let's focus on how you always make certain dishes the same way and never ever deviate. Or maybe how you've hung onto your Peter Frampton hair style for 20 plus years.

Of course by "you," I mean me. And before you send an emergency makeover crew to my house, please know that I've ditched the Frampton hair do.... but I still own the "I Love Lucy" dress.

Anyway, deviled eggs are sacred ground to me. Mayonnaise, mustard, a little vinegar, a little sugar, and some salt and pepper. That's it. Don't be screwing with perfection. It shook my nerves and it rattled my brain to try this newfangled way of making deviled eggs, but I did it. And next week when I visit my therapist, I'll receive accolades on my ability to change things up a bit. Baby steps folks, it's all about baby steps...LOL

Spicy Deviled Eggs (from a Kroger flyer, no less)

12 hard cooked eggs
1 packet ranch salad dressing mix
1/2 tsp cayenne pepper
2 TBSP sweet pickle relish
1/4 cup mayonnaise (I used reduced fat)
1/4 cup bottled ranch salad dressing (I used Hidden Valley Light Ranch Dressing)
1 tsp prepared yellow mustard

Peel hard boiled eggs and slice in half. Place yolks in a small bowl and mash with a fork into a grainy consistency.

In another small bowl combine remaining ingredients and whisk until smooth. Add about a third of the dressing to the egg yolks and stir until creamy and combined well. Add enough of the remaining dressing to reach the desired consistency you like your deviled eggs to be.

Spoon or pipe into egg whites. Garnish with chives, dill sprigs and paprika if desired