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Creamy Herb Deviled Eggs

3 reviews
Total Time
Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Jenni Dise

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 28, 2023

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

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Test Kitchen Approved

Creamy Herb Deviled Eggs

3 reviews
Prep Time 20 min
Yield 2 dozen

Ingredients

  • 12 hard-boiled large 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
Text Ingredients

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.

Nutrition Facts

1 stuffed egg half: 54 calories, 4g fat (1g saturated fat), 107mg cholesterol, 62mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.

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