Longhorn Game Day Deviled Eggs
8 large eggs
1 (3 ounce) package cream cheese at room temperature
2 tablespoons creamy salad dressing
2 tablespoons Longhorn Bread and Butter Jalapeño Dip
salt and ground black pepper to taste
1/4 teaspoon paprika
Place eggs into a saucepan, cover with cold water, and place over high heat. When water is boiling, cover saucepan with a lid, reduce heat to low, and simmer for 18 minutes. Remove from heat and cool eggs under cold running water until eggs can be handled. Peel eggs.
Cut eggs in half lengthwise and scoop yolks into a mixing bowl. Beat yolks, cream cheese, creamy salad dressing, Longhorn Bread and Butter Jalapeño Dip, salt, and black pepper until mixture is creamy and smooth. Spoon yolk mixture into egg white halves. Sprinkle each deviled egg half lightly with paprika. Chill before serving.