Creamy Deviled Eggs99 Reviews
- Prep: 30 min
- Cook: 10 min
- Ready In: 45 min
“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!” - by Robin Gibson
Original recipe yields 12 deviled eggs
- 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.
- 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.
- Fill the hollowed egg whites generously with the egg yolk mixture. Chill in the refrigerator until serving.
Amount Per Serving (12 total)
- 141 cal
- 11.7 g
- 1.8 g
- < 1%
Based on a 2,000 calorie diet
Reviews (99)Rate This Recipe
"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 eggs. Y..." See moreou get a VERY generous amount of filling!! I topped them with paprika and a sliced black olives. They looked and tasted wonderful! If you have guests that don't like onion, you may want to substitute a bit of onion powder instead just to give it a bit more flavor. Don't pass this recipe up!"
"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 added a li..." See morettle fresh ground pepper and a dash of Frank's Hot Sauce. This is one of the best deviled eggs my family has ever had. As I was making them and setting the filled egg halves on the plate, my family was shoving them in their mouths. This recipe's a keeper."
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