Angeled Eggs

Angeled Eggs

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Sandy 0

"Kind of different than the usual deviled egg, so I renamed it. Creamy and easy to make. Delicious too!"
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45 m servings 61 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 61 kcal
  • 3%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place eggs into a large saucepan, cover with water, and bring to a boil.
  2. Cook for 15 minutes, and cool the eggs under a stream of cold water in the sink, 10 to 15 minutes.
  3. Peel the eggs and slice in half lengthwise.
  4. Scoop the egg yolks into a bowl, and mash them with a fork.
  5. Mix in the ranch dressing, creamy salad dressing, pickle relish, yellow mustard, celery seed, and black pepper until thoroughly combined.
  6. Spoon the filling into the egg white halves.
  7. Sprinkle each egg half with a pinch of paprika.



These were not bad at all. I just don't prefer the sweet taste as opposed to a deviled egg. The other problem that I encountered was that the filling was so soft that I could not pipe it very we...

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