Deviled Egg Dip

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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.

Prep Time5

Total Time5

Course: Appetizer, Dip, Snack

Cuisine: American

Servings:

Calories: 213kcal

Author: Meaghan - The Quicker Kitchen

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

US Customary - Metric

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