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!
Ingredients
- eggs: 12 piece
- Ranch-style salad dressing: 0.33333 cup
- cream cheese: 0.5 pack (8 ounce pack, softened)
- onion: 0.5 cup (chopped)
- dill pickle: 1 piece (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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Fill the hollowed egg whites generously with the egg yolk mixture. Chill in the refrigerator until serving.
