Creamy Deviled Eggs Recipe -
Creamy Deviled Eggs Recipe
  • READY IN 45 mins

Creamy Deviled Eggs

Recipe by  

"A cool, creamy ranch and cream cheese mixture with onion and pickle is the filling for these delicious deviled eggs. Omit the onion and pickle, if desired -- they're tasty either way!"

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Ingredients Edit and Save

Original recipe makes 12 deviled eggs Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    45 mins


  1. Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl. Mash together with ranch-style salad dressing. Mix in the cream cheese, then the onion and dill pickle.
  3. Fill the hollowed egg whites generously with the egg yolk mixture. Chill in the refrigerator until serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 24, 2004

Mmmmmm.. Absolutely wonderful. The best I've had in a long time. I substituted about 1 1/2 tbsp of dill relish for the pickle (to simplify the recipe) and used my decorator ball to fill the eggs. You get a VERY generous amount of filling!! I topped them with paprika and a sliced black olives. They looked and tasted wonderful! If you have guests that don't like onion, you may want to substitute a bit of onion powder instead just to give it a bit more flavor. Don't pass this recipe up!

Most Helpful Critical Review
Feb 25, 2003

These was okay... too many onions for my liking. I brought them to Thanksgiving dinner (one of three varieties) - had much more of these left than the other two I made.

Jun 24, 2012

I used a tablespoon of my own homemade dry ranch seasoning mix (combined with a couple tablespoons each of reduced fat mayonnaise and reduced fat sour cream), reduced fat cream cheese and I added a little fresh ground pepper and a dash of Frank's Hot Sauce. This is one of the best deviled eggs my family has ever had. As I was making them and setting the filled egg halves on the plate, my family was shoving them in their mouths. This recipe's a keeper.

Nov 27, 2007

OMG, this recipe was to die for and was a big hit at Thanksgiving. I made a batch of this recipe and a batch of the regular deviled eggs and guess which ones went time I'm only making this recipe. 2 Thumbs Up!

Oct 19, 2003

I loved these-so tired of the Same Old Deviled Eggs every time! My husband, on the other hand hated them, but he's the type that WANTS everything to taste just like his mother made it for the last 100 years... I took these to a church function and was asked if I'd TRADE the very few leftovers (out of 5 dozen) for the leftover Honey Ham! I'd say they liked them!! In making so many, however, I did have to reduce the proportions of dressing and sour cream from the scaled amounts (and fewer onions for my own taste plus some fresh ground pepper) to keep it yummmy but not ovewhelming. Thanks for this recipe!

Jul 23, 2006

Excellent recipe for people who don't eat mayo. Definately make again. 5 Stars. Nice going Robin Gibson. N. T.

Aug 29, 2002

Made them for a neighboorhood picnic and everyone really liked the light, creamy taste! Also, I garnished the eggs with paprika and slices of black olive.

Oct 01, 2003

Very good! But I had to add a little black pepper to add some taste. Will make these again.


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  • Calories
  • 141 kcal
  • 7%
  • Carbohydrates
  • 1.8 g
  • < 1%
  • Cholesterol
  • 198 mg
  • 66%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 231 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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