Deviled Egg Dip
Deviled Egg Dip is deviled eggs in their easiest and most delicious form! Forget scooping, mixing and refilling hard boiled eggs... Instead, dive right into this delicious party food!
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Servings: 2 cups
Calories: 719kcal
Ingredients
- 8 large hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tsp white vinegar
- 1/2 tsp paprika
- ½ tsp garlic powder
- Salt and pepper to taste
- 2 tbsp dill pickle relish, optional, for extra tang
- 2 tbsp chopped fresh chives, for garnish
Instructions
- In a medium bowl, mash the chopped hard-boiled eggs with a fork until crumbly.
- Add the mayonnaise, Dijon mustard, white vinegar, paprika, garlic powder, salt, and pepper. Mix until smooth and creamy.
- Stir in dill pickle relish if you’d like a little extra tang.
- Transfer to a serving dish. Sprinkle with additional paprika and chopped chives or parsley for garnish.
- Serve with crackers, toasted baguette slices, celery sticks, or other fresh veggies. Enjoy!
Notes
Recipe Copyright The Domestic Spoon. For educational or personal use only.
- Hard-boiled eggs, peeled and chopped: I recommend hard boiling them yourself (for about 8 minutes) for the best flavor and texture.
- Mayonnaise: You can substitute greek yogurt for a healthier version, though it will change the taste.
- Dijon Mustard: I recommend dijon over standard mustard for a more elevated taste.
- For a little heat, add a dash of hot sauce or cayenne pepper.
- Feel free to dress up your dip just like you would deviled eggs! This dip would be delicious with bacon bits, chorizo or sausage.
- I started with 6 eggs but the dip wasn’t firm enough for my preference, so I added 2 more.
Nutrition
Serving: 1cup | Calories: 719kcal | Carbohydrates: 8g | Protein: 27g | Fat: 64g | Saturated Fat: 13g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 770mg | Sodium: 933mg | Potassium: 327mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1489IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 3mg
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