![](https://cdn.statically.io/img/www.allrecipes.com/thmb/S-Mi7DnoWzaY4c9eUo7ERQO_zWQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/672092-9eb9be38f6cb4f139f3d13d31cf33e8c.jpg)
Ingredients
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12 eggs
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⅓ cup Ranch-style salad dressing
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½ (8 ounce) package cream cheese, softened
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½ cup chopped onion
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1 dill pickle, finely chopped
Directions
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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.
Nutrition Facts (per serving)
141 | Calories |
12g | Fat |
2g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 141 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 4g | 21% |
Cholesterol 198mg | 66% |
Sodium 231mg | 10% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 7g | 14% |
Vitamin C 1mg | 1% |
Calcium 38mg | 3% |
Iron 1mg | 6% |
Potassium 97mg | 2% |
* 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.