Directions:
- Place eggs into a large saucepan, cover with water, and bring to a boil.
- Cook for 15 minutes, and cool the eggs under a stream of cold water in the sink, 10 to 15 minutes.
- Peel the eggs and slice in half lengthwise.
- Scoop the egg yolks into a bowl, and mash them with a fork.
- Mix in the ranch dressing, creamy salad dressing, pickle relish, yellow mustard, celery seed, and black pepper until thoroughly combined.
- Spoon the filling into the egg white halves.
- Sprinkle each egg half with a pinch of paprika.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 62.2 Kcal (260 kJ) | ||
| Calories from fat | 43.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.87g | 7% | |
|---|---|---|---|
| Cholesterol | 83.28mg | 28% | |
| Sodium | 108.36mg | 5% | |
| Potassium | 36.44mg | 1% | |
| Total Carbs | 1.92g | 1% | |
| Sugars | 1.37g | 5% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 2.96g | 6% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.5mg | 3% | |
| Calcium | 16.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 203.65 Kcal (853 kJ) | ||
| Calories from fat | 143.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.94g | 7% | |
|---|---|---|---|
| Cholesterol | 272.67mg | 28% | |
| Sodium | 354.77mg | 5% | |
| Potassium | 119.3mg | 1% | |
| Total Carbs | 6.27g | 1% | |
| Sugars | 4.49g | 5% | |
| Dietary Fiber | 0.22g | 0% | |
| Protein | 9.69g | 6% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.7mg | 3% | |
| Calcium | 53.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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