Angeled Eggs

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

Original recipe makes 24 appetizers


12 eggs
1/4 cup ranch dressing
6 tablespoons creamy salad dressing (such as Miracle Whip®)
2 tablespoons sweet pickle relish
1 tablespoon prepared yellow mustard
1/4 teaspoon celery seed
ground black pepper to taste
1/4 teaspoon paprika, for garnish

  • PREP

    20 mins

  • COOK

    15 mins


    45 mins


  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.


Calories: 61 kcal
Carbohydrates: 1.3 g
Cholesterol: 108 mg
Fat: 4.8 g
Fiber: 0.1 g
Protein: 3.2 g
Sodium: 106 mg