Deviled Egg Dip

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Deviled egg dip packs all the delicious flavors of deviled eggs, minus the hassle! Creamy, slightly tangy, and addictively good, this simple dip takes minutes to make and is a total crowd pleaser!

Add deviled egg dip to the snacking table with some boursin candied bacon crackers, cheddar bay sausage balls, and pretzel pigs in a blanket to make it a party!

Why you’ll love this easy deviled egg dip:

I love deviled eggs, but sometimes I don’t want to do all the work to make them look pretty! We’ve all experienced those stuck-on eggshells that result in ugly peeled eggs that are too pitiful looking to put out for company but using them in a dip is your solution!

If you ever find yourself wanting to make deviled eggs, but your eggs don’t peel “pretty”, make this deviled egg dip instead! There’s no need to separate the egg yolks, fill each individual egg white, etc. just simply add everything to a food processor and whirl it around until smooth and creamy!

Ingredients:

• Eggs- hard-boiled and peeled
• Cream cheese- softened
• Mayonnaise
• Mustard
• Pickle juice
• Hot sauce
• Salt and pepper
• Paprika
• Chives- chopped

For some background, the term ‘deviled’ refers to something that is highly seasoned with spiciness or tang. Traditional deviled eggs are essentially eggs that have been hard-boiled, peeled, cut in half, and stuffed with a classic mixture of the cooked yolks mashed together with mayo, mustard, and spices (typically paprika).

Today, we’re taking all the same flavors and turning them into a dip! Easily make this deviled egg dip your own by using different mustard varieties, vinegar in place of pickle juice, or topping with different garnishes like fresh some dill or cayenne. I personally love the addition of chopped bacon in traditional deviled eggs, so feel free to toss some of that in here as well!

How to make the best deviled egg dip:

• Gently place your eggs into a large pot then fill with water until the water reaches about 2 inches over the eggs.
• Bring the water to a rolling boil, then turn off the heat, cover the pot, and let the eggs sit for 12 minutes.
• After 12 minutes, pour off the hot water and transfer the eggs to an ice bath to stop the cooking process, then peel the eggs.
• Add your peeled, hard-boiled eggs, cream cheese, and mayo to the bowl of a food processor and pulse until smooth.
• Add in mustard, pickle juice, hot sauce, and salt and pepper, then pulse again to combine.
• Transfer the dip to your serving bowl and top with a sprinkle of paprika and chopped chives.
• If you have time, chill the dip for one hour before serving for best flavor and texture!

This deviled egg dip has all the deviled egg flavor you love, but in a creamy, easy to make dip! Because classic deviled egg dip is so tasty AND so simple, it’s a perfect appetizer for Easter, the holidays, parties…any occasion, really.

This dip is great for making ahead of time too! Preparing this dip in advance can give the flavors time to meld, and help you get ahead of your party preparations! Simply transfer the dip to an airtight container and store in the fridge for up to 3 days. Just be sure to reserve your garnishes until just before serving.

My favorite way to boil eggs is to cover eggs in a pot of water and heat them till boiling. Then cover them and take them off the heat. Let them sit for 12 minutes in the hot water. That’s it! The hardest part of this recipe is boiling the eggs, and we’ve already got that part down, so all that’s left is to whirl all the ingredients around in a food processor until smooth and creamy!

Serve this delicious dip alongside your favorite chips, crackers, or crunchy veggies and it will be gone before you know it! If you happen to have any leftover dip, it also makes a delicious spread on bagels or toast, or as part of a sandwich the next day! Simply cover and store in the fridge for up to 4 days.

My top tips:

• PEELING THE EGGS: Placing the boiled eggs in an ice bath not only stops the cooking process, but it also helps the shells peel off the eggs a little easier. I find it helpful to roll the eggs on the counter to crack the shells all over, then rinse under water while removing the shells.
• CREAM CHEESE: Use softened cream cheese! Letting your cream cheese soften is important for a smooth, lump free dip. If you don’t have time to let your cream cheese soften, you can use the whipped cream cheese that comes in a tub rather than a block.
• FOOD PROCESSOR: I recommend using a food processor or high-powered blender for this recipe because it ensures the eggs and cream cheese are incorporated smoothly without any lumps and makes this dip super light and fluffy.
• MUSTARD: I recommend using whatever mustard you like best in traditional deviled eggs. I usually opt for yellow mustard here, but if you want to use stone ground, or Dijon mustard, those would be delicious too!
• STORING: Transfer leftovers to an airtight container and store in the fridge for up to 5 days.

Looking for more easy appetizers? Try these out!

• Pepperoni Crescent Rolls
• Cheesy Ranch Ritz Bits
• White Queso Dip
• Bean and Cheese Taco Bites
• BLT Dip
• Loaded Tater Tot Cups
• Crack Corn Dip
• Buffalo Chicken Wonton Cups
• Reverse Stuffed Shells
• Fried Pickle Dip

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