Creamy Herb Deviled Eggs Recipe

5 1 1
Creamy Herb Deviled Eggs Recipe
Creamy Herb Deviled Eggs Recipe photo by Taste of Home
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Creamy Herb Deviled Eggs Recipe

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

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

Directions

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.
Originally published as Creamy Herb Deviled Eggs in Taste of Home April/May 2013

Nutritional 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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  • 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
  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

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Reviews forCreamy Herb Deviled Eggs

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MarineMom_texas User ID: 31788 123239
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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