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Asparagus and Avocado Deviled Eggs with Jalapeño Ranch

Ranch Appetizer Vegetables
  • 6 fl-oz Ken's Jalapeno Ranch Dressing
  • 8 each Egg Yolks, Hard Cooked
  • 1/4 cup Mashed Avocado
  • 1/4 cup Tomato, Diced (2Tbsp for garnish)
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper, Ground
  • 1/4 cup Asparagus, Grilled, Chopped Fine (28ea tips for garnish)
  • 14 each Eggs, Hard Cooked, Halved
  • 2 tbsp Sea Salt
Mix all ingredients well.

Recipe information for Asparagus and Avocado Deviled Eggs with Jalapeño Ranch

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