Creamy Herb Deviled Eggs

Name: Creamy Herb Deviled Eggs
Prep time: 20 min
Total 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

Total Time Prep/Total Time: 20 min.

Yield 2 dozen

Test Kitchen Approved

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

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.

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.

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

Recipe Creator