Deviled egg dip is a yummy dip with all the flavors of the classic Southern appetizer. This dip is perfect as an appetizer before brunch or even as a spread for sandwiches.
Some things are just a requirement here in the South.
For example, Easter means some form of deviled eggs have to be on the table.
I mean really Thanksgiving means that too.
And any time we have a get together.
So with all these occasions in mind, I like to have a few variations of the classic recipe in my back pocket to pull out and make.
This deviled egg dip is one of my favorite varieties.
It has all the classic flavor of a traditional deviled egg in a yummy spread any deviled egg fan will love!
Ingredients
To make this you’ll need:
- Hard boiled eggs– You can use any method you like to make them. I personally like making hard boiled eggs in the oven!
- Mayonnaise– Real full fat mayonnaise and not mayonnaise style dressing or Miracle Whip.
- Cream cheese– Let it soften to room temperature first
- Mustard– Dijon
- Vinegar– White vinegar
- Salt and pepper– To taste
- Hot sauce– Your favorite kind. We like Frank’s.
- Garnish– Thinly sliced green onions and smoked paprika
How to Make
Deviled egg dip is pretty straight forward.
Just peel the eggs and discard the shells.
Quarter the eggs lengthwise, setting a few quarters aside for garnish.
Add the rest of the quarters and the softened cream cheese to the bowl of a food processor fitted with the blade attachment.
Pulse the processor a few times to roughly chop them.
Then add the mayonnaise and mustard to the food processor and pulse a few more times.
Use a spatula to scrape down the sides of the bowl.
Add the vinegar and hot sauce and blend until the mixture is smooth.
Season with salt and pepper, to taste.
Then transfer the mixture to a serving bowl and sprinkle with a little smoked paprika then top with sliced green onions.
Add the egg quarters on the sides of the bowl for garnish, if desired.
Serve immediately with your favorite dipping options, and enjoy!
Dipping Options
We like to serve it with:
- crackers
- pieces of toasted baguette
- mini bagel halves
- cucumber slices
- sliced bell pepper
- pretzels
- pita chips
Storing
Store this dip in an airtight container in the fridge for up to 3 days.
Make sure to stir it well before enjoying again.
Can I freeze this?
No.
This dip does not freeze well.
Can I make deviled egg dip ahead of time?
Yes!
You can make this up to 24 hours prior to serving.
Just store it in the fridge until serving.
Immediately prior to serving, take it out of the fridge and give it a stir.
Then it top it with your desired garnishes.
Tips and Tricks
- While we typically serve it as a dip it also make a great sandwich spread, or even an egg salad when extra chopped egg whites are mixed in. It’s also great spread on a slice of two of toast for an easy breakfast.
- You can add more hot sauce for more of a kick.
- Before you transfer the dip out of the food processor, give it a taste and adjust the seasonings as needed.
Other Deviled Egg Recipes
Deviled egg dip is a yummy variation on the classic appetizer.
Make it and enjoy!
Looking for other deviled egg recipes?
Try these:
If you’ve tried this DEVILED EGG DIP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Deviled Egg Dip
Ingredients
- 10-12 hard boiled eggs
- 1/3 cup mayonnaise
- 4 oz cream cheese
- 2 tbsp Dijon mustard
- 2 tbsp white vinegar
- 3 tsp hot sauce
- thinly sliced green onions for garnish
- smoked paprika for garnish
- crackers and veggies for serving
Instructions
- Peel the eggs, discarding the shells, and quarter them (lengthwise). Set a few quarters aside for garnish.10-12 hard boiled eggs
- Add the rest of the quarters and the softened cream cheese to the bowl of a food processor fitted with the blade attachment. Pulse the processor a few times, to get them roughly chopped and mixed together.4 oz cream cheese
- Add the mayonnaise and mustard to the processor and pulse a few more times. Use a spatula to scrape down the sides of the bowl.1/3 cup mayonnaise, 2 tbsp Dijon mustard
- Add the vinegar and hot sauce and blend until the mixture's whipped and smooth. Season with salt and pepper, to taste.2 tbsp white vinegar, 3 tsp hot sauce
- Transfer the mixture to a serving bowl and sprinkle with a little smoked paprika then top with sliced green onions. Add the egg quarters on the sides of the bowl, if desired.thinly sliced green onions, smoked paprika
- Serve immediately with your favorite dipping options, and enjoy!crackers and veggies
Notes
- While we typically serve it as a dip it also make a great sandwich spread, or even an egg salad when extra chopped egg whites are mixed in. It's also great spread on a slice of two of toast for an easy breakfast.
- You can add more hot sauce for more of a kick.
- Before you transfer the dip out of the food processor, give it a taste and adjust the seasonings as needed.
Nutrition
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