Creamy Deviled Eggs

Vegetarian
Gluten Free
Health score
1%
Creamy Deviled Eggs

Suggestions

Looking for a delicious and versatile appetizer that's both vegetarian and gluten-free? Look no further than these Creamy Deviled Eggs! Perfect for any occasion, these tasty treats are not only simple to make, but they're also packed with flavor. With a creamy, tangy filling made from softened cream cheese, dill pickle, chopped onion, and Ranch-style salad dressing, these deviled eggs are sure to be a hit.

Ready in just 45 minutes, this recipe serves 12, making it a great option for gatherings, parties, or even a simple snack. Each serving contains only 148 calories, making them a guilt-free indulgence. Whether you're hosting an Italian antipasti platter, looking for a starter to kick off your dinner, or simply craving a tasty bite, these Creamy Deviled Eggs will satisfy your cravings.

To make this recipe, you'll need a handful of ingredients and just a few pieces of equipment, including a bowl and a saucepan. The process is straightforward, involving boiling, peeling, and slicing the eggs before mixing up the creamy filling and piping it back into the egg whites. Don't forget to chill them before serving for the best taste and texture.

With a balanced caloric breakdown of 18.5% protein, 73.69% fat, and 7.81% carbs, these Creamy Deviled Eggs are a well-rounded snack that won't disappoint. So why not give them a try for your next get-together or simply to treat yourself? Your taste buds will thank you!

Ingredients

  • ounce cream cheese softened
  •  dill pickles finely chopped
  • 12  eggs 
  • 0.5 cup onion chopped
  • 0.3 cup salad dressing ranch-style

Equipment

  • bowl
  • sauce pan

Directions

  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.
  2. Remove from hot water, cool and peel.
  3. Slice eggs in half lengthwise and remove yolks.
  4. Place yolks in a medium bowl. Mash together with ranch-style salad dressing.
  5. Mix in the cream cheese, then the onion and dill pickle.
  6. Fill the hollowed egg whites generously with the egg yolk mixture. Chill in the refrigerator until serving.

Nutrition Facts

Calories148kcal
Protein18.5%
Fat73.69%
Carbs7.81%

Properties

Glycemic Index
4.5
Glycemic Load
0.42
Inflammation Score
-3
Nutrition Score
5.480869534223%

Flavonoids

Isorhamnetin
0.33mg
Kaempferol
0.04mg
Quercetin
1.35mg

Nutrients percent of daily need

Calories:148.05kcal
7.4%
Fat:12.09g
18.6%
Saturated Fat:5.39g
33.72%
Carbohydrates:2.88g
0.96%
Net Carbohydrates:2.71g
0.99%
Sugar:1.93g
2.14%
Cholesterol:182.77mg
60.92%
Sodium:230.68mg
10.03%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.83g
13.66%
Selenium:15.3µg
21.85%
Vitamin B2:0.25mg
14.67%
Phosphorus:111.12mg
11.11%
Vitamin A:503.82IU
10.08%
Vitamin B5:0.79mg
7.93%
Vitamin B12:0.43µg
7.22%
Folate:24.08µg
6.02%
Vitamin D:0.88µg
5.87%
Vitamin E:0.78mg
5.17%
Vitamin B6:0.1mg
4.97%
Vitamin K:5.12µg
4.88%
Calcium:48.28mg
4.83%
Iron:0.83mg
4.63%
Zinc:0.68mg
4.56%
Potassium:106.95mg
3.06%
Magnesium:8.35mg
2.09%
Copper:0.04mg
2.02%
Vitamin B1:0.03mg
1.92%
Manganese:0.03mg
1.38%
Source:Allrecipes