Directions:
- 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.
- 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.
- Fill the hollowed egg whites generously with the egg yolk mixture. Chill in the refrigerator until serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.89 Kcal (427 kJ) | ||
| Calories from fat | 73.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.16g | 13% | |
|---|---|---|---|
| Cholesterol | 167.16mg | 56% | |
| Sodium | 164.2mg | 7% | |
| Potassium | 78.86mg | 2% | |
| Total Carbs | 1.64g | 1% | |
| Sugars | 0.46g | 2% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 5.95g | 12% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.9mg | 5% | |
| Calcium | 30.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 166.06 Kcal (695 kJ) | ||
| Calories from fat | 119.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.31g | 13% | |
|---|---|---|---|
| Cholesterol | 272.42mg | 56% | |
| Sodium | 267.61mg | 7% | |
| Potassium | 128.51mg | 2% | |
| Total Carbs | 2.67g | 1% | |
| Sugars | 0.75g | 2% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 9.7g | 12% | |
| Vitamin C | 1.1mg | 1% | |
| Iron | 1.5mg | 5% | |
| Calcium | 49.9mg | 3% | |
* 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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