Deviled Egg Dip
Deviled eggdip 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!
Ingredients
- 12 hard-boiled eggs peeled
- 4 oz softened cream cheese 1/2 a block
- 1/2 cup mayo
- 2 tbsp yellow mustard
- 1 tbsp pickle juice
- 1 tsp hot sauce
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1/2 tsp paprika
- 1 tsp fresh chives chopped
Instructions
- 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!