Deviled Eggs Dip with Chives and Paprika
Deviled Eggs Dip is creamy, spicy, and full of protein, an easy and delicious party appetizer, and a great way to use leftover eggs. If you have a bunch of hard-boiled eggs left over from Easter or some other holiday or event that you need to use or just a bunch of eggs in the fridge, this deviled egg dip recipe is perfect! It is so quick and easy to make you can have it for a game-day party you plan today!
Table of contents
Deviled Eggs Dip is a must-try! It packs all the delicious flavors of deviled eggs, minus the hassle. Creamy, spicy and addictively good, the dip takes just minutes to make and is a great crowd appetizer.
If you are out of ideas on how to use leftover Easter eggs, this dip is a great option. Serve it with chips, crackers or crunchy veggies, it will be gone before you know it. I also tried it on toast, topped with avocado and bacon and it’s pretty mind-blowing.
All you need to make it are some eggs, cream cheese, mayo, mustard, vinegar, chives, and hot sauce, although this is optional. Then, top it with paprika and chopped chives for a lovely pop of color and flavor.
Why you will love this recipe
- It is easy to make: In less than 20 minutes, you can have this dip ready.
- Get rid of extra eggs: You can use a bunch in this recipe, whether you have extra hard-boiled eggs or just extra eggs.
- The kids love it: Prepare a double batch because the kids will devour it.
- It is inexpensive: You can make it with just a few cheap ingredients you may already have.
What you’ll need to make deviled eggs dip
Special items:
- Food processor – To mix up the ingredients.
- Bowls – Several different sizes.
- Saucepan – To boil eggs.
- Wooden spoon – For stirring ingredients.
Ingredients:
- Eggs – 12 large organic eggs at room temperature.
- Mayonnaise – I use organic full-fat mayo for the richest and thickest dip.
- Cream cheese – Here, too, use the full-fat stuff to avoid watery dip.
- Mustard – I like stone-ground mustard. It is made from brown mustard seeds for a full-bodied taste.
- Vinegar – White wine vinegar is recommended to give your dip a tangy and sweet flavor.
- Hot sauce – This is optional, but I like a bit of hot sauce to add a nice kick.
- Chives – Add an onion flavor to your dip.
- Paprika – Made from red peppers, it has a subtle sweet, peppery taste.
- Chives – Chopped fresh chives for color and oniony flavor.
How to make deviled eggs dip?
- Boil the eggs: Put eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once it boils, turn to medium heat and simmer for two minutes. Then, remove the pot from the heat and let the eggs cook for 11 minutes. Pour out the hot water and put the eggs in a bowl of ice water for 10 minutes.
- Peel and blend: Now, peel the eggs and cool them under cold running water. Then, separate and place the yolks in your food processor with half of the egg whites. The other half of the egg whites should be chopped and added to a medium bowl. The eggs are processed with cream cheese, mayo, vinegar, mustard, and hot sauce until smooth and creamy.
- Mix it up: After, scrape the mixture from the processor into the bowl with the egg whites and stir it together. Season it with salt and pepper, and add the chives before stirring again.
- Garnish and serve: Finally, garnish with a sprinkle of paprika and chives on top and serve with crackers, veggies, or bread.
Expert tip
Different ways to peel an egg
There are many different ways to peel an egg, from easy ways to flamboyant ones that will blow your mind. I have seen a woman peel a hole in each side and blow through one end, so the egg flew out of the hole. Let’s talk about that one first. So, you peel a hole about the size of a quarter in the big end of your egg and a dime-sized hole in the other. Then, hold the small end up to your mouth and blow hard, and the egg will fly out. If it does not work for you, don’t be discouraged. It didn’t work for me either. I don’t know how she did it.
But the trick I saw on social media that worked is the one I still use—the egg jar trick. You boil your egg, let it cool mainly, and cook it in ice water for 10 minutes like I always do, then put it in a glass jar half filled with water. Now, shake it vigorously. Not hard enough to damage the egg itself but hard enough to crack the shell. This may take some practice, but I got it immediately, so I think you can do it too! And it works. Sometimes, it comes out already peeled. Sometimes, you must pull the peel off, but it is easy.
You can also peel your egg underwater, which works well. Or crack your egg gently and use a spoon to slide between the shell and the egg white. Rotate the egg, and the spoon should release the shell. It works most of the time if you are really careful. My favorite way before I found the jar trick was to roll it on the counter. Just tap it a few times and then roll it back and forth while pressing gently, and the shell comes right off.
Recipe variations and add-ins:
- Eggs and bacon: Of course, bacon goes great with eggs, so toss in a handful of chopped, freshly cooked, crispy bacon.
- Other meat: If you do not like bacon, use chopped ham, beef, turkey, or chicken instead for a heartier dip.
- Crunchy dip: Give them something to crunch on. Add chopped nuts or seeds like walnuts, chia, poppy, or slivered almonds.
- More veggies: You can also add some of your favorite veggies, such as chopped broccoli, cauliflower, shredded carrots, or corn.
- Make it cheesy: Everyone loves cheese. Sprinkle in some shredded cheddar, mozzarella, or pepper jack.
- Heat it up: Add extra heat with chopped poblano peppers or red pepper flakes.
Serving suggestions:
You can use this for more than just dipping. Try some of these ideas.
- Toasted bread or rolls can be smothered with this dip for tasty little sandwiches. Try my 30-minute dinner rolls. They are so easy to make with just a handful of ingredients.
- This dip goes great with crackers, chips, and breadsticks.
- You could also enjoy this with veggies to dip in, like celery and carrot sticks, broccoli and cauliflower florets, and zucchini and avocado spears.
- For an after-school snack, the kids will love this spread-on bagel with some fresh chives and paprika.
- Try my easy and fun recipe for air-fried pasta chips to dip into this delicious dip. It only takes 20 minutes, and you only need seven ingredients.
- I like this dip as a spread, on toasted bread and topped with avocado slices.
Frequently asked questions
What is the best way to boil eggs?
There are several ways to boil eggs. My favorite way is to put them in a saucepan and cover them with cold water. Then, bring them to a boil over medium-high heat. Once they are boiling, let them simmer over medium heat for two minutes, and then remove them from the heat. Set the pot aside on a trivet and let them cook for 11 minutes in the hot water. After, place them in a bowl of ice water to cool for 10 minutes.
What is the easiest way to peel eggs?
I used to roll my eggs on a hard surface and peel them with my fingers. That was my favorite. However, my new favorite is using a jar. Shaking eggs in a jar is easy and fun. Put your egg in a jar with water and shake until it is cracked enough to peel. The peel will slip right off. Of course, there are things about boiling your eggs that make them easier to peel. The ice bath is a big help. Also, some say adding vinegar helps the egg whites release from the shells.
Why is my dip runny?
If you used reduced-fat mayo, sour cream, or cream cheese, the extra water would make your dip runny. Use full-fat ingredients or pour off the excess water after mixing. You could also add some cornstarch to your dip if needed. The eggs in the dip can also cause it to become watery after sitting overnight or for a few hours. Just give it a good stir, and that should fix the problem. If not, add a teaspoon of cornstarch or flour to help thicken it up.
What can I use instead of red wine vinegar?
The closest substitution would be red wine mixed with white wine vinegar. If you only have red-cooking wine, that can work. If you only have white wine vinegar, that will also work but is slightly milder. Sherry vinegar is another excellent choice but slightly sweeter than red wine vinegar. Apple cider vinegar is perfect if you do not want it as tangy or sharp. Also, lemon juice is okay for the tanginess but does not bring the wine flavor.
How to store leftovers:
- Refrigerate: For five days, keep this in the fridge in a sealed container or jar.
- Freezing: Freezing is not recommended.
More recipes with eggs:
Recipe tips:
- Use a blender or an electric mixer if you do not have a food processor.
- If you have none, you can chop the eggs into pieces and mash them with a fork or potato masher.
- Boil eggs for two minutes and then let them sit for 11 minutes before letting them sit in ice water to shock them.
- Try shaking your egg in a jar with a little bit of water to peel it. This method is all over social media and works quite well.
- You can use Greek yogurt or sour cream instead of cream cheese, but use the full-fat version, or it will be watery.
- Also, If you are serving someone who does not like spicy food, you can leave out the hot sauce. It will still be delicious.
Deviled Eggs Dip
Ingredients
- 12 eggs
- ½ cup mayonnaise full fat and organic
- 4 ounces cream cheese full fat
- 2 tablespoon stone ground mustard
- 1 tablespoons 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
- If you have leftover boiled eggs, peel them and separate the egg whites from the egg yolks.
- If you need to boil your eggs, place them in a saucepan and cover with water. Bring to a boil and boil for 2-3 minutes. After that, remove the saucepan from the heat and let the eggs cook in the hot water, using the residual heat for about 10-12 minutes. Pour off the hot water and place the eggs in a bowl full of ice water to cool.
- Another method is to boil the eggs for 7 minutes and then place them under cold water to cool.
- Peel and separate the eggs, and add the egg yolks to a food processor.
- Add the egg whites to a medium bowl. Add about ½ of the egg whites to the food processor, finely chop the remaining egg whites, and set aside back in the bowl.
- Add mayonnaise, mustard, white wine vinegar, cream cheese, and hot sauce to the food processor. Process until smooth and creamy.
- Transfer the mixture to the bowl with the chopped egg whites. Season with salt and pepper, add chopped chives, and gently stir everything together.
- Transfer to a dip serving bowl, sprinkle with paprika, or if you prefer something more spicy, you can use cayenne pepper.
- Garnish with chopped chives and serve immediately.
- If you want to serve the dip later, store it in an airtight container in the fridge or place it in a serving dip bowl and cover it with plastic wrap. Garnish with paprika and chives right before serving.
- Enjoy!