Ingredients
Equipment
Method
- Slice the prepared eggs in half lengthwise and arrange the whites on a clean serving plate.
- Gently release the yolks into a small bowl, pressing on the outside of each white behind its yolk. Mash the yolks with a fork until the larger pieces break into small crumbs.
- Add the measured homemade yogurt ranch and mix thoroughly, scraping the sides and bottom. Add mustard starting at the lower end of the measured range, then gradually add more as needed within that range until the filling is pudding-like and spoonable.
- Use a teaspoon to spoon the yolk mixture into all the egg-white hollows. Divide the fixed filling evenly, then adjust the mounds so each half has a share.
- Garnish with finely snipped chives, crumbled cooked additive-free uncured bacon, both, or neither. Keep covered and refrigerated until serving.
Notes
Six whole prepared eggs make twelve filled halves. The serving count uses halves. The teaspoon is a filling utensil, not a measured filling amount for each half.
The fifteen-minute preparation estimate starts with cooked, cooled, peeled eggs and finished homemade ranch and mustard. Allow the separate cooking, culturing, soaking and chilling time for those preparations beforehand.
2× uses twelve eggs, half a cup of ranch and two-to-four tablespoons mustard for twenty-four halves. Start at the lower end of the mustard range and add as needed to reach a pudding-like, spoonable filling. Garnishes remain optional and to taste.
Full GAPS after all ingredients are introduced. The yogurt ranch contains dairy and egg; this is not a dairy-free or No-Plant filling, nor an early Intro egg preparation. Use established homemade dairy and the plain unsweetened mustard linked in the ingredients.
Keep covered and refrigerated at 40°F or below. Use within three days or the shorter remaining time of the prepared eggs/ranch. Do not reset an older ingredient's storage clock. Do not leave out over two hours, or one hour above 90°F. Transport chilled with ice packs.