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Creamy Herb Deviled Eggs Recipe

Creamy Herb Deviled Eggs Recipe

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. YIELD: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


  • 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.

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.

Reviews for Creamy Herb Deviled Eggs

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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."

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