TIP FROM SANDRA: You’ll find at least a dozen opinions about proper egg boiling. The basics: Place them in a single layer in a large pot, and fill it with water to 1 inch above the eggs. Bring it to a boil, then remove from heat, and cover. Let the eggs stand for 15 minutes, then drain, and rinse them in cold water in a colander.

servings: 24
Ingredients
12 large eggs, hard boiled and peeled
5 tablespoons mayonnaise, Hellman’s®
3 tablespoons ranch dressing
1 tablespoons spicy brown mustard
1⁄2 teaspoon salt
1 teaspoon paprika
Directions
1. Halve eggs lengthwise. Remove yolks, and place yolks in a small bowl. Add mayonnaise, dressing, mustard, and salt.
2. Mash with a fork until desired consistency is reached. Place yolk mixture into a pastry bag, and pipe into whites. 
Sprinkle paprika on top of stuffed eggs.

Servings: 24

Ingredients

12 large eggs, hard boiled and peeled

5 tablespoons mayonnaise, Hellman’s®

3 tablespoons ranch dressing

1 tablespoons spicy brown mustard

1⁄2 teaspoon salt

1 teaspoon paprika

Directions

1. Halve eggs lengthwise. Remove yolks, and place yolks in a small bowl. Add mayonnaise, dressing, mustard, and salt.

2. Mash with a fork until desired consistency is reached. Place yolk mixture into a pastry bag, and pipe into whites. 

Sprinkle paprika on top of stuffed eggs.

Celebrate the dawn of Easter morning with a midday family meal from Sandra Lee, Food Network host and editor-in-chief of Sandra Lee Semi-Homemade magazine.