Creamy Deviled Eggs


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!

Original recipe makes 12 deviled eggs


12 eggs
1/3 cup Ranch-style salad dressing
1/2 (8 ounce) package cream cheese, softened
1/2 cup chopped onion
1 dill pickle, finely chopped

  • PREP

    30 mins

  • COOK

    10 mins


    45 mins


  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.


Calories: 141 kcal
Carbohydrates: 1.8 g
Cholesterol: 224 mg
Fat: 11.7 g
Fiber: 0.2 g
Protein: 7.2 g
Sodium: 231 mg