Creamy Deviled Eggs

Creamy Deviled Eggs

100

"A cool, creamy ranch and cream cheese mixture with onion and pickle is the filling for these delicious deviled eggs. Omit the onion and pickle, if desired -- they're tasty either way!"

Ingredients

45 m {{adjustedServings}} servings 141 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl. Mash together with ranch-style salad dressing. Mix in the cream cheese, then the onion and dill pickle.
  3. Fill the hollowed egg whites generously with the egg yolk mixture. Chill in the refrigerator until serving.
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Reviews

100
  1. 119 Ratings

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Mmmmmm.. Absolutely wonderful. The best I've had in a long time. I substituted about 1 1/2 tbsp of dill relish for the pickle (to simplify the recipe) and used my decorator ball to fill the eg...

I used a tablespoon of my own homemade dry ranch seasoning mix (combined with a couple tablespoons each of reduced fat mayonnaise and reduced fat sour cream), reduced fat cream cheese and I adde...

OMG, this recipe was to die for and was a big hit at Thanksgiving. I made a batch of this recipe and a batch of the regular deviled eggs and guess which ones went first...next time I'm only mak...