Bacon-Ranch Deviled Eggs
Chopped Mexi Corn Salad
Ingredients
- 8 large eggs
- ⅓ cup refrigerated yogurt Ranch dressing
- 1 green onion, chopped
- 8 slices center-cut bacon, cooked and crumbled
Instructions
- Place eggs in a single layer in a large stainless steel saucepan; add water to cover. Bring to a rolling boil.
- Remove from heat; let stand, covered, 15 minutes. Drain; peel eggs under cold running water.
- Cut each egg in half lengthwise. Remove yolks, and place in a bowl.
- Add dressing and green onion to yolks; mash until blended.
- Fill egg white halves with yolk mixture, and top with bacon. Chill until ready to serve.
Side Dish Ingredients
- 3 cups frozen corn kernels, thawed
- 1 small red bell pepper, finely chopped
- 1 small green bell pepper, finely chopped
- 2 Tbsp extra virgin olive oil
- 1½ Tbsp sherry vinegar
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp sugar
Side Dish Instructions
- Combine corn and bell peppers in a large bowl.
- Combine olive oil, vinegar, salt, pepper, and sugar in a small bowl.
- Pour oil mixture over corn mixture and toss well. Chill until ready to serve.
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