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Sailboat Eggs

6 hard cooked Chino Valley fresh large eggs, (see instructions below)
1/3 cup ranch dressing
3 slices American cheese, each cut diagonally into four triangles.
Toothpicks

1. Cut hard cooked eggs in half lengthwise.
2. Scoop out yellows and place in srnall resealable baggie. Add ranch dressing. Seal bag shut and squeeze and squish until contents are well mixed. Push contents toward corner.
3. Snip about 1/2-inch off corner of baggie and use like a pastry bag to pipe filling into egg whites.
4. Skewer each triangular cheese "sail" onto a toothpick mast. Secure on egg to make a sailboat.

Makes 12 1/2 egg servings.

To hard cook eggs: Place eggs in a single layer in saucepan and add enough water to come at least 1-inch above eggs. Cover and quickly bring just to boiling. Turn off heat. If necessary, remove the pan from the burner to prevent, further boiling. Let the eggs stand covered in the hot water about 18 to 20 minutes for large eggs (Adjust the time up or down by about 3 minutes for each size larger or srnaller). To help prevent a dark surface on the yolk, immediately run cold water over the eggs or place them in ice water until completely cooled.

Recipe provided courtesy of Chino Valley Ranchers.