Angeled Eggs

Angeled Eggs

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    45 m
Sandy
Recipe by  Sandy

“Kind of different than the usual deviled egg, so I renamed it. Creamy and easy to make. Delicious too!”

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Ingredients

Adjust Servings

Original recipe yields 24 appetizers

Directions

  1. Place eggs into a large saucepan, cover with water, and bring to a boil.
  2. Cook for 15 minutes, and cool the eggs under a stream of cold water in the sink, 10 to 15 minutes.
  3. Peel the eggs and slice in half lengthwise.
  4. Scoop the egg yolks into a bowl, and mash them with a fork.
  5. Mix in the ranch dressing, creamy salad dressing, pickle relish, yellow mustard, celery seed, and black pepper until thoroughly combined.
  6. Spoon the filling into the egg white halves.
  7. Sprinkle each egg half with a pinch of paprika.

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Review (1)

Rate This Recipe
mauigirl
8

mauigirl

These were not bad at all. I just don't prefer the sweet taste as opposed to a deviled egg. The other problem that I encountered was that the filling was so soft that I could not pipe it very well to hold any shape.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 61 cal
  • 3%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 1.3 g
  • < 1%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 108 mg
  • 36%
  • Sodium
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

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Tarragon and Spice Deviled Eggs

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