Creamy Deviled Eggs

Deviled Egg - Appetizer and Snack

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!

Brief

Prep 30 mins

Cook: 10 mins

Additional: 5 mins

Total: 45 mins

Servings: 12

Yield: 12 deviled eggs

Creamy Deviled Eggs

Ingredients

12 eggs

⅓ cup Ranch-style salad dressing

½ (8 ounce) package cream cheese

softened

½ cup chopped onion

1 dill pickle

finely chopped

Epicurean Deviled Eggs

Appetizer and Snack

Directions

Step 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.

Step 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.

Step 3

Fill the hollowed egg whites generously with the egg yolk mixture. Chill in the refrigerator until serving.

Nutritional Information

Creamy Deviled Eggs

Servings Per Recipe:12

Calories: 140.6

% Daily Value *

Protein: 7.2g 14%

Carbohydrates: 1.8g 1%

Dietary Fiber: 0.2g 1%

Sugars: 1g

Fat: 11.7g 18%

Saturated Fat: 4.1g 21%

Cholesterol: 198.1mg 66%

Vitamin A Iu: 389.5IU 8%

Niacin Equivalents: 1.5mg 12%

Vitamin B6: 0.1mg 5%

Vitamin C: 0.6mg 1%

Folate: 26mcg 7%

Calcium: 37.9mg 4%

Iron: 1.1mg 6%

Magnesium: 7.8mg 3%

Potassium: 97.3mg 3%

Sodium: 231.1mg 9%

Calories From Fat: 105.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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