Creamy Deviled Eggs

1. 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. 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. 3

   Fill the hollowed egg whites generously with the egg yolk mixture. Chill in the refrigerator until serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.