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Creamy Herb Deviled Eggs Recipe

Creamy Herb Deviled Eggs Recipe photo by Taste of Home

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This variation of deviled eggs incorporates ranch dressing and Greek-style yogurt, and the eggs “fly” from the serving dish at work. — Jenni Dise, Phoenix, Arizona

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Creamy Herb Deviled Eggs Recipe

Prep/Total Time: 20 min.

Yield: 24 Servings

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Ingredients

12 hard-cooked eggs
1/4 cup prepared Hidden Valley® Ranch

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Dress Up Any Meal

Use Hidden Valley® Ranch with snacks, salads, main dishes and more for a crowd-pleasing taste!

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3 tablespoons plain Greek yogurt
2 teaspoons Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon paprika

Directions

Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in salad dressing, yogurt, mustard and pepper. Spoon or pipe into egg whites. Refrigerate, covered, until serving. Sprinkle with paprika. Yield: 2 dozen.

Nutritional Facts 1 stuffed egg half equals 54 calories, 4 g fat (1 g saturated fat), 107 mg cholesterol, 62 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

Originally published as Creamy Herb Deviled Eggs in Taste of Home April/May 2013

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Creamy Herb Deviled Eggs

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(1-1) of 1 reviews

Reviewed on Apr. 08, 2013 by MarineMom_texas

I made these deviled eggs today and I give them a thumbs up. These are very tasty and good and so easy to prepare. I definitely recommend this recipe.