Deviled Eggs Dip Recipe

Introduction

This Deviled Eggs Dip is a creamy, tangy twist on a classic favorite. Perfect for parties or a simple snack, it combines smooth cream cheese and mayonnaise with a hint of mustard and spice. Easy to make and always a crowd-pleaser!

Ingredients

• 12 eggs
• ½ cup full fat, organic mayonnaise
• 4 ounces full fat cream cheese
• 2 tablespoons stone ground mustard
• 1 tablespoon white wine vinegar
• 1 tablespoon red hot sauce (optional)
• 1 teaspoon chopped chives

Garnish:

• ¼ teaspoon paprika or cayenne pepper
• 1 teaspoon chopped chives

Instructions

1. Step 1: If using leftover boiled eggs, peel and separate the whites from the yolks. If boiling fresh eggs, place them in a saucepan and cover with water. Bring to a boil and boil for 2–3 minutes. Remove from heat and let the eggs sit in the hot water for 10–12 minutes. Cool the eggs quickly in an ice water bath.
2. Step 2: Alternatively, boil eggs for 7 minutes, then cool under cold running water. Peel the eggs and separate yolks and whites.
3. Step 3: Add the egg yolks and half of the egg whites to a food processor. Finely chop the remaining egg whites and place them in a medium bowl.
4. Step 4: Add mayonnaise, cream cheese, mustard, white wine vinegar, and hot sauce (if using) into the food processor. Blend until smooth and creamy.
5. Step 5: Transfer the creamy mixture to the bowl with chopped egg whites. Season with salt and pepper, add chopped chives, and gently fold to combine.
6. Step 6: Spoon the dip into a serving bowl, sprinkle with paprika or cayenne pepper, and garnish with chopped chives. Serve immediately or chill until ready to serve.

Tips & Variations

• Use stone ground mustard for a bit of texture and deeper flavor compared to smooth mustard.
• Try substituting Greek yogurt for half the mayonnaise to lighten the dip while keeping creaminess.
• If you prefer less heat, omit the red hot sauce and cayenne pepper, or adjust to taste.
• For extra flavor, add a dash of smoked paprika instead of regular paprika.

Storage

Store the dip in an airtight container in the refrigerator for up to 3 days. If storing, wait to garnish with paprika and chives until just before serving. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, this dip can be made a day in advance. Store it covered in the refrigerator and add garnishes just before serving for the freshest appearance.

What can I serve with Deviled Eggs Dip?

This dip pairs well with fresh veggies, crackers, toasted bread slices, or pita chips for a tasty appetizer or snack.

Deviled Eggs Dip Recipe

Print Recipe

★★★★★

4.6 from 146 reviews

A creamy and flavorful Deviled Eggs Dip made with boiled eggs, mayonnaise, cream cheese, and a hint of mustard and vinegar. This easy-to-make dip combines chopped egg whites with a smooth yolk mixture for a perfect party appetizer or snack, garnished with paprika and fresh chives for an elegant touch.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6–8 servings 1x
• Category: Appetizer
• Method: Blending
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Eggs

• 12 eggs

Dip Base

• ½ cup mayonnaise (full fat and organic)
• 4 ounces cream cheese (full fat)
• 2 tablespoon stone ground mustard
• 1 tablespoon white wine vinegar
• 1 tablespoon red hot sauce (optional)
• 1 teaspoon chives (chopped)

Garnish

• ¼ teaspoon paprika or cayenne pepper
• 1 teaspoon chives (chopped)

Instructions

1. Boil the Eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil and continue boiling for 2-3 minutes. Remove the pan from heat and let the eggs cook in the residual hot water for about 10-12 minutes. Alternatively, boil the eggs for 7 minutes directly. Then, transfer the eggs to a bowl of ice water to cool completely, making them easier to peel.
2. Peel and Separate: Once cooled, peel the eggs. Carefully separate the egg whites from the yolks. Place the egg yolks in a food processor. Add about half of the chopped egg whites to the food processor and finely chop the remaining egg whites, setting them aside in a medium bowl for later mixing.
3. Make the Dip Mixture: To the food processor with yolks and some chopped egg whites, add mayonnaise, stone ground mustard, white wine vinegar, cream cheese, and optional red hot sauce. Process everything until the mixture is smooth and creamy without lumps.
4. Combine Ingredients: Transfer the creamy yolk mixture to the bowl containing the remaining chopped egg whites. Season generously with salt and pepper to taste. Add the chopped chives and gently fold all the ingredients together, ensuring an even mix without breaking up the egg whites too much.
5. Garnish and Serve: Transfer the dip to a serving bowl. Sprinkle the top with paprika for a mild smoky flavor or cayenne pepper for added spice. Garnish with additional chopped chives. Serve immediately or prepare ahead.
6. Storage: If not serving immediately, store the dip in an airtight container in the refrigerator. When ready to serve, place the dip in a bowl, cover with plastic wrap, and garnish with paprika and chives just before serving to keep it fresh and visually appealing.

Notes

• For best texture, use full-fat mayonnaise and cream cheese.
• The red hot sauce is optional and can be adjusted based on spice preference.
• Chilling the dip for at least an hour before serving enhances the flavors.
• Can be served with crackers, fresh vegetables, or toasted bread slices.
• To make peeling easier, crack the eggs all over and roll them gently before peeling.

Keywords: deviled eggs dip, egg dip, creamy egg dip, appetizer recipe, party dip, easy dip