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
Taste of Home
Creamy Herb Deviled Eggs
Taste of Home
Creamy Herb Deviled Eggs
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
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.