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
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
- 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.
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