Deviled Eggs Dip with Chives and Paprika [VIDEO]

Catalina Castravet
By Catalina Castravet

Deviled Eggs Dip with paprika and chives is a great way to use leftover eggs. Creamy, just a bit spicy, this is an easy and delicious appetizer.

I love Dips because they are simple to make, and can be served at about any event. Like Million Dollar Dip, Creamy Chicken Caesar Dip and Roasted Red Pepper Tomato Feta Dip, this dip will be the highlight of any party!

Deviled Eggs Dip

The Best Deviled Eggs Dip

Deviled Eggs Dip is a must-try!  This Dip 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 with chips, crackers or crunchy veggies, this Dip will be gone before you know it. I also tried it on toast, topped with avocado and bacon and it’s pretty mind-blowing.

Why You’ll Love This Easy Deviled Eggs Dip Recipe:

  • The dip is incredibly easy to make with minimum dishes to clean.
  • A great alternative to using leftover Easter eggs.
  • Naturally gluten-free.
  • The dip is creamy and rich, the perfect crowd appetizer.
  • Can be served with crunchy veggies, veggie sticks, chips, crackers or toasted bread.
  • Any leftovers are delicious and can also be served on toast.

Deviled Eggs Dip Recipe

What are Deviled Eggs?

Deviled eggs are also known as stuffed eggs, Russian eggs or dressed eggs, are hard-boiled eggs that have been shelled, cut in half, and filled with paste and other ingredients such as mustard and mayonnaise. They are generally served cold as an appetizer or side dish.

Deviled Eggs Dip Recipe Tips:

  • Use organic eggs, preferably from free-range chickens. Those eggs taste the best and will also have a more yellowish egg yolk.
  • You can substitute the cream cheese with sour cream instead.
  • If you decide to use sour cream please use full fat. To cut on the calories and use fat-free/reduced fat, please note that the dip will be more watery.
  • Also, the same applies to the mayo, I prefer to use organic, full-fat mayo.
  • Spicy red hot sauce can be skipped if you don’t like spicy food.
  • Do NOT skip the mustard and please use high-quality mustard. The eggs are pretty plain in taste so the mustard is almost a predominant flavor in here.
  • In addition, if you can’t find chives, I would suggest using green onions. A little green will add a pop of color and also some freshness to the appetizer.
  • I kept the dip vegetarian, but a great mix in is bacon, just crumble a few cooked bacon strips into the dip and also top it with bacon crumbs, the result is delicious.
  • Another great mix in suggestion is 1/4 cup of shredded cheddar cheese.
  • To make this even more fun you can add a bit of ranch powder mix and fresh dill.

Deviled Eggs Dip

What to serve with Deviled Eggs Dip?

Since this Dip is a great appetizer, it pairs well with:

  • Chips and crackers
  • Crunchy veggies such as celery, zucchini, cucumbers, broccoli floret and carrots
  • Toasted bread – for even more flavors, top it with avocado and bacon

Tools/Ingredients I used to make the Deviled Eggs Dip:

  • Food Processor – a household must-have, makes your life so much easier and is great for chopping veggies and creating fun and easy dips
  • Red Hot Sauce – optional in this recipe, but it adds a tone of flavor
  • Stone Ground Mustard – mustard is a must in any egg recipe, in my opinion, it brings the flavors together

Save Recipe
5 from 3 reviews
Deviled Eggs Dip
Author: Catalina Castravet Serves: 8 people
Prep time: 15 minutes Cook time: 7 minutes Total time: 22 mins

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

  1. If you have leftover boiled eggs, peel them and separate the egg whites from the egg yolks.
  2. If you need to boil your eggs, place them in a saucepan and cover with water. Bring to a boil, boil for 2-3 minutes, after which remove saucepan from heat and let eggs cook in the hot water, using the residual heat for about 10-12 minutes. Pour off hot water and place eggs in a bowl full of ice water to cool.
  3. Another method would be to boil the eggs for 7 minutes, after that place them under cold water to cool.
  4. Peel and separate the eggs, add the egg yolks to a food processor.
  5. Add the egg whites to a medium bowl. Add about ½ of the egg whites to the food processor, and finely chop the remaining egg whites and set aside back in the bowl.
  6. Add mayonnaise, mustard, white wine vinegar, cream cheese and hot sauce to the food processor. Process until smooth and creamy.
  7. Transfer mixture to the bowl with the chopped egg whites. Season with salt and pepper, add chopped chives and gently stir everything together.
  8. Transfer to a dip serving bowl, sprinkle with paprika or if you prefer something more spicy you can use cayenne pepper.
  9. Garnish with chopped chives and serve immediately.
  10. If you want to serve the dip later, store it in an airtight container in the fridge or place in a serving dip bowl and cover with plastic wrap. Garnish with paprika and chives right before serving.
  11. Enjoy!
Calories: 241 Carbohydrates: 1 Protein: 9 Fat: 21 Saturated Fat: 6 Cholesterol: 266 Sodium: 328 Potassium: 115 Fiber: 0 Sugar: 0 Vitamin A: 585 Calcium: 53 Iron: 1.3
Save Recipe

Deviled Eggs Dip

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Comments

Leave a reply

Paula - bell'alimento

I've got my chips ready to dive in!

Reply

Jen

Genius!! We always have leftover eggs and I hate for them to go to waste, thanks!

Reply

Delaney | Melanie Makes

This recipe is genius! Why have I never thought of this before?!

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Dorothy at Shockingly Delicious

So perfect for all of the leftover Easter eggs! I would love to have this on a piece of toast for breakfast too!

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Erin @ The Speckled Palate

Deviled egg flavor without the fuss of deviled eggs? Heck yes! I know my family will enjoy this dip this weekend!

Reply

Cheryl

I'd like to try White Cheddar ChickBean Crisps.

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Claire McGuire

I have never tried Saffron Road products before, but those ChickBean crisps look yummy and perfect with this recipe. Can't wait to try them both.

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Kimberly @ The Daring Gourmet

What a great idea, this dip sounds delish!

Reply

Anita Brower

]the chichbean chips, Lentil crackers

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Cheryl

I'd like to try Sea Salt ChickBean Crisps.

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Cheryl

I'd like to try Zesty Ranch ChickBean Crisps.

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Cheryl

I'd like to try Sea Salt BeanStalks.

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Cheryl

I'd like to try Cheddar BeanStalks.

Reply

Cheryl

I'd like to try Barbeque BeanStalks.

Reply

Cheryl

I'd like to try Sea Salt Lentil Crackers.

Reply

Cheryl

I'd like to try Rosemary Herb Lentil Crackers.

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Theresa

What is the serving size used to figure the nutritional informantion?

Reply

about 1/3 of a cup.

Reply

Michelle

If using sour cream for the deviled egg dish how much do you use?

Reply

1/2 cup, you basically replace the mayo with it.

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suja Md

My son never touches egg. So this recipe is a tailor made for him. Love this as I can make it with the ingredients in my pantry, and also I can make it lot quicker. Cant wait to try.

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suzy

I am a deviled egg fan... Did this recipe my people loved it with Dave's Insanity Hot Sauce just a little!

Reply

Trisha @ Salty Side Dish

We have deviled eggs at every picnic or party. Everyone loves them but they are the first thing gone. I wonder if this delicious sounding dip would last longer. There's only one way to find out.

Reply

This dip is always a hit!

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Rachel

What is Stone Ground Mustard 

Reply

its a type of mustard, available usually in every grocery store, next to regular mustard. It has more flavor.

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Darlene Ernst

I just made this to take to my family's Christmas get-together. We can never get enough deviled eggs but they are a pain to make in large quantity as well as hard to transport. I used half dijon and half prepared mustard and cider vinegar since the stores are all closed. It's fantastic! I don't even care if the family likes it, or not.....I'll eat it all myself!

Reply

Lisa Scott

If I use Miracle Whip instead of Mayo, what other adjustments do I need to make?

Reply

No

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Mary

"No", HILARIOUS. Tell like it Is! Too funny.

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April

My family is always wanting me to make my deviled eggs. My friends beg me to bring them to get togethers so I made this instead. I always have boiled eggs in gallon sized baggies for a quick snack so I whipped this up one afternoon. Now this is my new request from my family and friends. It's so much easier and less messy than traditional deviled eggs. Thank you!!

Reply

Yes, so much easier to make :)

Reply

Courtney

How far in advance can I make this? Having a picnic birthday party for my daughter this weekend and this recipe is a going to be a great time and energy saver on a picnic staple - excited to try it!

Reply

preferably one day in advance.

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Linda Murphy

This was so easy to make and absolutely habit forming!

Reply

Glad you enjoyed it Linda! Thanks for stopping by!

Reply

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