Creamy Herb Deviled Eggs Recipe
Creamy Herb Deviled Eggs Recipe photo by Taste of Home

Creamy Herb Deviled Eggs Recipe

Read Reviews
5 1 1
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:24 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 24 servings


  • 12 hard-cooked eggs
  • 1/4 cup prepared ranch salad dressing
  • 3 tablespoons plain Greek yogurt
  • 2 teaspoons snipped fresh dill or minced fresh tarragon
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon pepper
  • 1/8 teaspoon paprika

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.


  1. Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in salad dressing, yogurt, dill, mustard and pepper.
  2. Spoon or pipe filling into egg whites. Refrigerate, covered, until serving. Sprinkle with paprika. Yield: 2 dozen.
Originally published as Creamy Herb Deviled Eggs in Taste of Home April/May 2013

Reviews for Creamy Herb Deviled Eggs

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Apr. 8, 2013

"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."

Loading Image