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eggs ground pork breadcrumbs Valley egg Greek yogurt mayonnaise mustard fresh chives fresh dill ground black pepper
Viewed: 63 - Published at: 3 years agoIngredients
- 4 hard-boiled eggs, cooled and peeled
- 12 lb ground pork
- 1 cup dry breadcrumbs
- 3 teaspoons Hidden Valley Original Ranch Dips Mix, divided
- 1 egg, beaten
- 2 tablespoons Greek yogurt
- 1 tablespoon mayonnaise
- 12 teaspoon Dijon mustard
- 12 teaspoon fresh chives, chopped fine
- 12 teaspoon fresh dill, chopped fine
- 12 teaspoon fresh ground black pepper
Method
- Season the pork with 1 teaspoon of the Original Ranch Dips mix and divide the pork into 4 portions.
- In a bowl, mix 1 1/2 teaspoons of the Original Ranch Dips mix with the bread crumbs.
- Flatten out a portion of the pork in your hand.
- Set a boiled egg in the center and press the pork around the egg, covering the egg completely.
- Dip the covered egg in the beaten egg and then roll it in the crumbs, coating well.
- Repeat with the rest of the boiled eggs and chill them for 15 minutes.
- Preheat the oven to 375.
- Bake the eggs on a sheet pan fitted with a rack.
- Bake for 30 minutes and cool.
- As soon as you can handle the eggs, cut them in half lengthwise.
- Spoon out the yolks and mash them with the last of the Original Ranch Dips mix, yogurt, mayonnaise, dijon, chives, dill, and pepper.
- Spoon or pipe them into the egg white cavities.
- Optional: garnish each egg with a couple of chive stems and a sprig of dill.
