Deviled Eggs Dip Recipe
Introduction
This Deviled Eggs Dip transforms classic deviled eggs into a creamy, flavorful spread perfect for parties or snacks. With a blend of cream cheese, mayonnaise, and a hint of spice, it’s easy to whip up and sure to impress your guests.
Ingredients
- 12 eggs
- ½ cup mayonnaise (full fat and organic)
- 4 ounces cream cheese (full fat)
- 2 tablespoons stone ground mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon red hot sauce (optional)
- 1 teaspoon chives (chopped), plus extra for garnish
- ¼ teaspoon paprika or cayenne pepper (or smoked paprika)
- Salt and pepper, to taste
Instructions
- Step 1: Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then let it boil for 2 to 3 minutes.
- Step 2: Remove the saucepan from heat and allow the eggs to cook in the hot water for 10 to 12 minutes using residual heat.
- Step 3: Drain the hot water and transfer the eggs to a bowl of ice water to cool completely.
- Step 4: Peel the cooled eggs and separate the whites from the yolks.
- Step 5: Add the egg yolks to a food processor. Add about half of the egg whites to the processor as well, then finely chop the remaining egg whites and set them aside in a bowl.
- Step 6: To the food processor, add mayonnaise, cream cheese, mustard, white wine vinegar, and red hot sauce if using. Process until the mixture is smooth and creamy.
- Step 7: Transfer the creamy mixture to the bowl with chopped egg whites. Season with salt and pepper, add chopped chives, and gently stir to combine.
- Step 8: Transfer the dip to a serving bowl. Sprinkle with paprika or cayenne pepper for a spicier flavor and garnish with additional chopped chives.
- Step 9: Serve immediately or cover and refrigerate until ready to serve.
Tips & Variations
- Use smoked paprika for a deeper, smoky flavor instead of regular paprika or cayenne.
- For extra tang, add a squeeze of fresh lemon juice to the creamy mixture.
- If you don’t have a food processor, mash the yolks and mix ingredients by hand for a chunkier texture.
- Adjust the amount of hot sauce to control the spiciness according to your preference.
Storage
Store the dip in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and add fresh chopped chives and paprika on top for garnish. The dip can be served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, this dip tastes even better when flavors meld together. Prepare it a few hours or a day in advance and refrigerate until ready to serve.
What can I serve with Deviled Eggs Dip?
This dip pairs wonderfully with crackers, fresh vegetable sticks, toasted bread, or pita chips for a delicious appetizer or snack.
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Deviled Eggs Dip Recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Deviled Eggs Dip is a creamy, flavorful, and easy-to-make appetizer perfect for parties and gatherings. Made from boiled eggs, mayonnaise, cream cheese, stone ground mustard, and a touch of vinegar and hot sauce, this dip offers a zesty twist on traditional deviled eggs. Garnished with chopped chives and paprika, it can be served immediately or stored for later use.
Ingredients
Eggs
- 12 eggs
Dip Base
- ½ cup mayonnaise (full fat and organic)
- 4 ounces cream cheese (full fat)
- 2 tablespoons stone ground mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon red hot sauce (optional)
Seasonings & Garnish
- 1 teaspoon chives (chopped)
- ¼ teaspoon paprika or cayenne pepper (or smoked paprika)
- Salt and pepper, to taste
- Additional 1 teaspoon chives (chopped) for garnish
Instructions
- Peel the eggs: Start by peeling your boiled eggs carefully to prepare them for the dip.
- Boil the eggs: Place eggs in a saucepan and cover with water. Bring the water to a boil, letting it boil for 2 to 3 minutes. Remove the pan from heat and let the eggs sit in hot water for 10 to 12 minutes. Then, transfer eggs to a bowl of ice water to cool. Alternatively, boil for 7 minutes and then cool in cold water.
- Peel and separate: Peel the cooled eggs and separate the yolks from the whites. Place the egg yolks in a food processor.
- Chop the whites: Add half of the egg whites to the food processor with the yolks. Finely chop the remaining egg whites by hand and set aside in a medium bowl.
- Make it creamy: To the food processor, add mayonnaise, stone ground mustard, white wine vinegar, cream cheese, and red hot sauce (if using). Process until the mixture is smooth and creamy.
- Stir together: Transfer the creamy mixture to the bowl containing the chopped egg whites. Season with salt and pepper and add chopped chives. Gently stir everything together until well combined.
- Transfer to serving bowl: Spoon the dip mixture into a serving bowl and sprinkle with paprika or cayenne pepper for a spicy kick.
- Garnish: Garnish the dip with additional chopped chives for a fresh finish.
- Store it: If not serving immediately, store the dip in an airtight container in the refrigerator or keep it covered with plastic wrap in a serving bowl. Add the paprika and chives garnish just before serving.
- Enjoy: Serve and enjoy this delicious Deviled Eggs Dip as an appetizer or snack!
Notes
- Use full fat and organic mayonnaise and cream cheese for the creamiest texture and best flavor.
- The hot sauce is optional and can be adjusted or omitted according to your spice preference.
- Feel free to substitute the paprika with smoked paprika for a deeper smoky flavor or cayenne pepper for a spicier dip.
- Leftover dip can be refrigerated for up to 3 days in an airtight container.
- Serve with crackers, fresh veggies, or toasted bread for a complete appetizer experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Keywords: Deviled Eggs Dip, Egg Dip, Appetizer, Party Dip, Creamy Egg Dip, Boiled Eggs
