Deviled Eggs Dip Recipe

Introduction

This Deviled Eggs Dip puts a creamy, tangy twist on classic deviled eggs by transforming them into a smooth, flavorful dip perfect for gatherings or everyday snacking. It’s easy to make and combines rich cream cheese with the zest of mustard and vinegar for a delightful 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)
• ¼ teaspoon paprika or cayenne pepper

Instructions

1. Step 1: If needed, place the eggs in a saucepan and cover them with water. Bring to a boil, then boil for 2-3 minutes. Remove from heat and let the eggs sit in the hot water for 10-12 minutes. Drain and transfer eggs to a bowl of ice water to cool. Alternatively, boil eggs for 7 minutes and then cool under cold running water.
2. Step 2: Peel the cooled eggs and separate the yolks from the whites. Add all the yolks to a food processor.
3. Step 3: Roughly chop about half of the egg whites and set them aside in a bowl. Add the remaining egg whites to the food processor and pulse until finely chopped.
4. Step 4: To the food processor, add mayonnaise, cream cheese, mustard, white wine vinegar, and 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 generously with salt and pepper, add chopped chives, and gently stir everything together.
6. Step 6: Spoon the dip into a serving bowl. Sprinkle with paprika or cayenne pepper for a bit of color and spice. Garnish with extra chopped chives and serve immediately.

Tips & Variations

• For a smoky twist, substitute the paprika with smoked paprika.
• Use vegan mayonnaise and cream cheese alternatives to make this dip dairy-free.
• Add finely diced pickles or a teaspoon of pickle juice for extra tang.
• Chill the dip for an hour before serving to let flavors meld and the texture firm up slightly.

Storage

Store the dip in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and garnish again with paprika and fresh chives if desired. This dip can be served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover hard-boiled eggs for this dip?

Yes, leftover eggs work perfectly. Just peel them and separate the whites and yolks as described.

Is red hot sauce necessary in the recipe?

No, the hot sauce is optional. It adds a slight kick, but you can omit it or adjust the amount to your taste.

Deviled Eggs Dip Recipe

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★★★★★

4.8 from 128 reviews

This Creamy Deviled Eggs Dip is a delicious and easy-to-make appetizer that combines classic deviled eggs flavors into a smooth, creamy dip perfect for parties or snacking. Featuring boiled eggs, mayonnaise, cream cheese, mustard, and a touch of spice, it’s a crowd-pleaser that can be served immediately or stored for later enjoyment.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 6 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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 and Garnish

• 1 teaspoon chives (chopped), plus additional for garnish
• ¼ teaspoon paprika or cayenne pepper for garnish
• Salt and pepper to taste

Instructions

1. Peel the eggs: If you have leftover boiled eggs, start by peeling them carefully and separating the egg whites from the yolks.
2. Boil fresh eggs: If you need to boil your eggs, place them in a saucepan and cover with water. Bring to a boil and boil for 2-3 minutes, then remove from heat and let sit in the hot water for 10-12 minutes using residual heat.
3. Cool the eggs: After cooking, pour off the hot water and immediately place the eggs in a bowl of ice water to cool completely. Alternatively, boil eggs for 7 minutes and place under cold water to cool.
4. Separate eggs: Peel cooled eggs and add the yolks to a food processor. Put the whites into a medium bowl, reserving half to add to the food processor and chopping the remaining whites finely for texture.
5. Make the creamy base: To the food processor with yolks and half the whites, add mayonnaise, mustard, white wine vinegar, cream cheese, and hot sauce (if using). Blend until smooth and creamy.
6. Combine and season: Transfer the creamy mixture back to the bowl with the finely chopped egg whites. Season with salt and pepper, add chopped chives, and gently stir everything together until well mixed.
7. Transfer to serving bowl: Spoon the dip into a serving bowl and sprinkle with paprika or cayenne pepper according to your preferred spice level.
8. Garnish and serve: Garnish with additional chopped chives and serve immediately for the best flavor and texture.
9. Store properly: If not serving right away, store the dip in an airtight container in the refrigerator. Cover with plastic wrap if stored in a serving bowl, and garnish just before serving to maintain freshness.
10. Enjoy: Scoop with crackers, chips, or vegetables, and enjoy your delicious deviled eggs dip.

Notes

• This dip can be made a few hours ahead and kept refrigerated.
• Use full-fat mayonnaise and cream cheese for the creamiest texture and best flavor.
• Adjust the amount of hot sauce and paprika or cayenne pepper according to your spice preference.
• Chopped chives add a fresh onion-like flavor; you can substitute with green onions if desired.
• Serve with crackers, toasted bread, or vegetable sticks for a versatile appetizer option.
• Make sure eggs are fully cooled before peeling to avoid tearing the whites.

Keywords: Deviled Eggs Dip, Egg Dip, Party Dip, Creamy Egg Dip, Appetizer, Easy Dip Recipe, Classic Deviled Eggs