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

Scale

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