Make crosswise cut about 1/3 down from top narrow end of each egg to cut egg into 2 pieces. Cut thin slice off large bottom rounded end of each egg so egg sits level when placed on plate.
Remove egg yolks; place in small bowl.
Chop whites from top thirds of eggs along with the thin trimmed egg white slices into fine pieces. Add to egg yolks along with cream cheese spread and dressing; mix well.
Spoon 1 Tbsp. egg yolk mixture into each hollowed-out egg white piece. Refrigerate remaining egg yolk mixture for another use. (See tip.)
Insert both ends of each chive piece into egg yolk mixture in each egg to resemble handle on a basket.
Press dill pieces around edges of egg yolk mixture; sprinkle with paprika.
How to Use the Remaining Egg Yolk Mixture
There will be about 1/3 cup egg yolk mixture that won't fit into the egg white "baskets." Refrigerate yolk mixture up to 3 days before using as desired, such as a bread spread for your favorite crackers or sliced bread.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fiber 0g
Sugars less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.