Description
This Deviled Eggs Dip is a creamy, flavorful twist on classic deviled eggs, combining hard-boiled egg yolks with mayonnaise, cream cheese, mustard, and spices for a perfect party dip or snack. Easy to prepare and customizable with optional hot sauce and paprika, this dip is a crowd-pleaser for any occasion.
Ingredients
Scale
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 (plus extra for garnish)
- ¼ teaspoon paprika or cayenne pepper (for garnish)
- Salt and freshly ground black pepper, to taste
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover with water. Bring to a boil for 2-3 minutes, then remove from heat and let cook in the residual hot water for 10-12 minutes. Alternatively, boil the eggs for 7 minutes, then cool under cold running water.
- Cool the eggs: Transfer the eggs to a bowl filled with ice water to stop the cooking process and help with peeling.
- Peel and separate: Carefully peel the eggs. Separate the yolks from the whites.
- Chop the egg whites: Finely chop about half of the egg whites and set aside. Keep the other half whole in a separate bowl.
- Make the creamy base: Add the egg yolks, mayonnaise, cream cheese, stone ground mustard, white wine vinegar, and red hot sauce (if using) to a food processor. Blend until smooth and creamy.
- Combine ingredients: Transfer the creamy mixture to the bowl with chopped egg whites. Season with salt, pepper, and add chopped chives. Gently stir everything together to combine well.
- Transfer and garnish: Spoon the dip into a serving bowl. Sprinkle the top with paprika or cayenne pepper and garnish with additional chopped chives.
- Serve or store: Serve immediately or cover with plastic wrap and refrigerate. Garnish again with paprika and chives before serving if stored.
Notes
- Use fresh eggs for best results and easy peeling.
- Adjust the amount of hot sauce according to your spice preference or omit for a milder dip.
- This dip pairs wonderfully with crackers, fresh vegetables, or toasted bread slices.
- To make ahead, prepare up to 1 day in advance and refrigerate tightly covered.
- For a lighter version, use reduced-fat mayonnaise and cream cheese, though the texture may be slightly different.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling, blending
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe (approx. 1/4 cup)
- Calories: 180
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 210 mg
Keywords: Deviled eggs dip, creamy egg dip, party appetizer, egg yolk dip, easy dip recipe
