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Creamy Herb Deviled Eggs

 Creamy Herb Deviled Eggs
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
24 ServingsPrep/Total Time: 20 min.


  • 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


  • Cut eggs lengthwise in half. Remove yolks, reserving whites. In a
  • small bowl, mash yolks. Stir in salad dressing, yogurt, dill,
  • mustard and pepper.
  • 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.