Deviled Eggs Dip Recipe

Introduction

Deviled Eggs Dip is a creamy and flavorful twist on classic deviled eggs, perfect for parties or a quick snack. This easy-to-make dip combines rich egg yolks with tangy mustard and a hint of spice for a crowd-pleasing appetizer.

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 more for garnish
• ¼ teaspoon paprika or cayenne pepper
• Salt and pepper to taste

Instructions

1. Step 1: If you need to boil your eggs, place them in a saucepan and cover with water. Bring to a boil and cook for 2-3 minutes, then remove from heat and let the eggs sit in the hot water for 10-12 minutes. Transfer the eggs to a bowl of ice water to cool down. Alternatively, you can boil the eggs for 7 minutes and then cool them under cold running water.
2. Step 2: Peel the cooled eggs and separate the egg yolks from the whites.
3. Step 3: Add the egg yolks to a food processor. Add half of the egg whites as well, leaving the other half to be finely chopped and set aside in a medium bowl.
4. Step 4: 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.
5. Step 5: Transfer the creamy mixture to the bowl with the chopped egg whites. Season with salt and pepper, add 1 teaspoon of chopped chives, and gently stir everything together.
6. Step 6: Transfer the dip to a serving bowl. Sprinkle with paprika or cayenne pepper for extra spice.
7. Step 7: Garnish with additional chopped chives and serve immediately.

Tips & Variations

• For a milder flavor, omit the hot sauce and paprikas and add a pinch of garlic powder instead.
• Use Greek yogurt instead of mayonnaise for a lighter, tangier dip.
• Add crispy bacon bits or diced pickles for extra texture and flavor.
• If you don’t have a food processor, mash the yolks and ingredients with a fork for a chunkier texture.

Storage

Store the dip in an airtight container in the refrigerator for up to 3 days. To keep it fresh, cover with plastic wrap if stored in a serving bowl. Garnish with paprika and fresh chives just before serving. Serve chilled 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, preparing the dip a few hours in advance helps the flavors meld together. Just keep it refrigerated and add garnish right before serving.

What can I serve with Deviled Eggs Dip?

This dip pairs well with crunchy vegetables like celery and carrots, crackers, toasted baguette slices, or pita chips for an easy appetizer.

Deviled Eggs Dip Recipe

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★★★★★

4.6 from 66 reviews

This creamy and tangy Deviled Eggs Dip is a delightful twist on the classic deviled eggs, combining the creamy richness of mayonnaise and cream cheese with the subtle heat of hot sauce and the bright acidity of white wine vinegar. Perfect for parties, snacks, or appetizer platters, this dip utilizes boiled eggs and is effortlessly whipped into a smooth and flavorful spread.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 4 cups of dip, serves 8-10 as an appetizer 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Eggs

• 12 eggs

Dip Mixture

• 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)
• ¼ teaspoon paprika or cayenne pepper
• 1 teaspoon chives (chopped) for garnish

Instructions

1. Boil the eggs: Place the eggs in a saucepan, cover with water, bring to a boil for 2-3 minutes, then remove from heat and let cook in residual hot water for 10-12 minutes. Alternatively, boil for 7 minutes and immediately cool under cold water.
2. Cool and peel: Transfer the boiled eggs to a bowl of ice water to cool completely. Once cooled, peel the eggs carefully.
3. Separate yolks and whites: Separate the egg yolks from the whites. Add the yolks to a food processor. Place all the egg whites into a medium bowl.
4. Chop part of the egg whites: Add about half of the egg whites to the food processor with the yolks and leave the other half finely chopped in the bowl for added texture.
5. Make the creamy base: In the food processor with yolks and part of the whites, add mayonnaise, cream cheese, stone ground mustard, white wine vinegar, and optional hot sauce. Process the mixture until smooth and creamy.
6. Combine and season: Transfer the creamy mixture to the bowl with chopped egg whites. Season with salt and pepper to taste, add chopped chives, and gently stir to combine everything evenly.
7. Transfer and garnish: Spoon the dip into a serving bowl. Sprinkle paprika or cayenne pepper over the top for color and gentle heat, and garnish with chopped chives.
8. Storage: If not serving immediately, store the dip in an airtight container in the refrigerator. When ready to serve, garnish again if needed to refresh the appearance.
9. Serve and enjoy: Serve chilled as a delicious and creamy dip with crackers, bread, or vegetable sticks. Enjoy!

Notes

• Use fresh eggs for the best taste and texture.
• Adjust the amount of hot sauce and paprika/cayenne to control the spice level.
• This dip keeps well in the refrigerator for up to 3 days.
• For a low-fat version, use light mayonnaise and cream cheese alternatives.
• Chilling the dip before serving enhances the flavors and texture.

Keywords: Deviled eggs dip, egg dip recipe, creamy egg dip, party appetizer, easy dip recipe, egg appetizer