Creamy Deviled Eggs
Ingredients
- 12 large eggs
- ⅓ cup ranch-style salad dressing
- ½ (8 ounce) package cream cheese, softened
- ½ cup chopped onion
- 1 dill pickle, finely chopped
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Instructions
- Place eggs in a large saucepan and cover with cold water. Bring to a boil; immediately remove from heat. Cover and let eggs stand in hot water, 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Slice eggs in half lengthwise; transfer yolks to a medium bowl. Mash yolks with dressing; fold in cream cheese. Stir in onion and pickle.
- Generously fill hollowed egg whites with egg yolk mixture. Chill until ready to serve.
Source
Original recipe: View Original