Ingredients

• 12 large eggs
• 0.33 cups ranch-style salad dressing
• ½ , 8 ounce
• 0.5 cups chopped onion
• 1 dill pickle , finely chopped

Instructions

1. 1 Place eggs in a large saucepan and cover with cold water. Bring to a boil; immediately remove from heat. Cover and let eggs stand in hot water, 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Slice eggs in half lengthwise; transfer yolks to a medium bowl. Mash yolks with dressing; fold in cream cheese. Stir in onion and pickle.
3. 3 Generously fill hollowed egg whites with egg yolk mixture. Chill until ready to serve.

Nutrition per serving