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

Creamy Herb Deviled Eggs Recipe

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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 24 servings

Ingredients

  • 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.

Directions

  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

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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