Deviled Eggs Dip
Anytime I have a bunch of hard-boiled eggs left over from Easter, I make my famous deviled egg dip recipe! It is so quick and easy, ready in just 30 minutes! Have it for a game-day party or part of a brunch spread, it’s so creamy and delicious!
This appetizer is a must-try! It packs all the delicious flavors of deviled eggs minus the hassle to make them. Creamy, spicy, and addictively good, the dip takes just minutes to make and is a great crowd appetizer. Serve it with chips, crackers or crunchy veggies, it will be gone before you know it.
Table of contents
If you are out of ideas on using leftover Easter eggs, this dip is a great option. I also tried it on toast, topped with avocado and bacon, and it’s pretty mind-blowing. Since it’s so easy to make, this is my go-to appetizer, and I keep finding creative ways to serve it! Adding it as a spread to burrito wraps is so good and a nice protein boost!
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 will need
- 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 add a tangy and sweet flavor to your dip.
- 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 it
- Boil the eggs: I put the eggs in a saucepan and cover them with cold water. Next, I bring it to a boil over medium-high heat. Once it boils, I turn it to medium heat and simmer for two minutes. Then, I remove the pot from the heat and let the eggs cook for 11 minutes. I pour the hot water and put the eggs in a bowl of iced water for 10 minutes.
- Peel: Now, I peel the eggs and let them cool. Then, I separate the yolks from the whites.
- Blend: I place the yolks in the food processor with half of the egg whites, cream cheese, mayo, vinegar, mustard, and hot sauce and blend until smooth and creamy.
- Chop: I finely chop the other half of the egg whites.
- Mix it up: I scrape the mixture from the processor into the bowl with the egg whites and stir to combine. Season it with salt and pepper, and add the chives before stirring again.
- Garnish and serve: Finally, I garnish the dip with a sprinkle of paprika and chives on top and serve it with crackers, veggies, chips, or bread.
Expert tip
Best ways to peel an egg
There are many different ways to peel an egg; the trick that worked for me is the one I still use—the egg jar trick. I boil the eggs, let them cool in ice water for 10 minutes, then put one egg in a glass jar half filled with water. Next, I 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! Sometimes, the egg comes out already peeled. Sometimes, you must pull the peel off, but it is easy.
Before the jar trick I used to crack my 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.
More tips to consider
- 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.
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.
How to store leftovers:
- Refrigerate: For five days, keep this in the fridge in a sealed container or jar.
- Freezing: Freezing is not recommended.
Frequently asked questions
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.
Most likely, the eggs have been cooked too long or at a very high temperature. The sulfur in the egg white combined with the iron in the yolk creates a green tint. This is why I make sure to simmer the eggs for only a few minutes, then turn off the heat and let them cook in the hot water. This method ensures that the eggs are not overcooked and the dip has a nice yellow color.
If your dip smells of sulfur, it means you used one or many eggs that are not good; therefore, please discard the dip, as it is not safe to eat. To avoid this, once you peel and slice the eggs in half, smell each one to make sure you are using only good eggs.
More recipes with eggs:
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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!