Creamy Deviled Egg Dip Recipe Is What to Do With Leftover Hardboiled Eggs by Donna John
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Easter is fast approaching, and that means for some people an overload of hardboiled eggs. While deviled eggs and egg salad are always good options for using leftover hardboiled eggs, it's always nice to have a fresh idea. Enter the deviled egg dip recipe.
The creamy deviled egg dip has all the flavors of deviled eggs and some egg salads, but in dip form! Hardboiled eggs are pulsed in a blender along with mayonnaise, cream cheese, Dijon mustard, vinegar and hot sauce. Taste and season with salt and black pepper before stirring in minced fresh chives.
Make the dip as smooth as you want it by pureeing or pulsing in the blender. You could even mash it together with a potato masher if you prefer it chunky. You can use chopped green onion tops or fresh flat-leaf parsley instead of the chives. Use whatever hot sauce floats your boat. If you're feeling nostalgic, sprinkle with paprika like grandma would have done. Serve this cold deviled egg dip with crackers, toasted bread or fresh cut-up vegetables. You could even use it as a sandwich filling.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 12
Ingredients
- 1 dozen hardboiled eggs, peeled and cut into fourths
- 1/3 cup mayonnaise
- 4 ounces cream cheese, softened
- 2 tablespoons Dijon mustard
- 2 tablespoons white vinegar or apple cider vinegar
- 2 teaspoons hot sauce
- 1 tablespoon minced fresh chives
Here's how to make it:
- Put the eggs and cream cheese into a blender or food processor and pulse a couple times to mix.
- Add the mayonnaise, mustard, vinegar and hot sauce. Pulse to combine. Season with salt and pepper.
- Stir in the fresh chives.
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Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.
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