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 as part of a brunch spread; it’s so creamy, delicious, and irresistible, and it can be used in so many ways!
This appetizer is a must-try! It packs all the delicious flavors of deviled eggs, minus the hassle of making them. Creamy, spicy, and addictively good, the dip takes just minutes to make and is a great crowd-pleasing appetizer. Serve it with chips, crackers, or crunchy veggies, and 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. Also, it can be prepared a day or two in advance.
- Great to use extra eggs: If you have a bunch of eggs left over from Easter or extra hard-boiled eggs, I highly recommend skipping the egg salad and trying this dip. I will give you one more tip: toast a slice of sourdough bread, spread the dip onto it, and top it with sliced avocado and grated parmesan cheese – this will make your taste buds explode.
- Versatile: This dip is so incredible, either serve it with a variety of crunchy veggies, or spread it on sandwiches and wraps for extra protein. Another great way to serve it is to stuff it into tomatoes or grilled portabella mushrooms.
- It is inexpensive: You can make it with just a few cheap ingredients you may already have on hand.
What you will need
- Eggs – 12 large organic eggs at room temperature.
- Dairy – to make the dip velvety creamy, I add mayonnaise and cream cheese. If you want to cut calories and increase protein, you may use Greek yogurt instead of mayo. However, avoid low-fat dairy, as it may make the dip watery.
- Flavors – I like to add stone-ground mustard and vinegar for a mild, tangy flavor, along with hot sauce and paprika, which add a bit of spiciness, sweetness, and smokiness if you opt for smoked paprika.
- 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 the heat to medium and simmer for 2 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, then 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, then serve it with crackers, veggies, chips, or bread.
Expert tip
Best ways to peel an egg
There are many ways to peel an egg; the trick that worked for me—and still does—is 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 peel the peel, 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
- Boil eggs for 2 minutes, then let them sit for 11 minutes, then shock them in ice water.
- 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.
- Use the full-fat dairy products; otherwise, you risk the dip being watery.
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:
This dip is best served refrigerated. I give it a swirl first, top it with smoked paprika, fresh chives, and sometimes a drizzle of good olive oil. If you want to be extra fancy, a bit of lemon zest on top is another great addition. I pair it with a tray of crackers, breadsticks, chips, crostini, pita chips, and veggies like celery, carrot sticks, broccoli, cauliflower, or zucchini for dipping.
For breakfast, I spread it on toasted bagels and topped it with lox, avocado slices, tomatoes, and lettuce. The dip is also great on sandwiches, on toasted bread, or in egg wraps. I also enjoy it as a post-workout snack with a tropical smoothie or strawberry smoothie. Another favorite is spreading it on toasted English muffins, topping them with an extra poached egg, and serving a protein-packed cheesecake chia pudding on the side.
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 make it 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 thicken it.
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 or smoked paprika
- 1 teaspoon chives chopped
Instructions
- If you have leftover boiled eggs, peel them and separate the egg whites from the egg yolks.
- To boil eggs, start by placing them in a saucepan and covering them with water. Bring the water to a boil and let it boil for 2 to 3 minutes. After boiling, remove the saucepan from the heat and let the eggs continue cooking in the hot water, using the residual heat, for about 10 to 12 minutes. Once done, pour off the hot water and transfer the eggs to a bowl filled with ice water to cool.
- Another method is to boil the eggs for 7 minutes and then place them in 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 the mixture to a serving bowl and sprinkle with paprika. For a spicier option, you can use cayenne pepper instead.
- 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!
Video
Notes
Best ways to peel an egg
There are many ways to peel an egg; the trick that worked for me—and still does—is 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 peel the peel, 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
- Boil eggs for 2 minutes, then let them sit for 11 minutes, then shock them in ice water.
- 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.
- Use the full-fat dairy products; otherwise, you risk the dip being watery.
I’ve got my chips ready to dive in!
Genius!! We always have leftover eggs and I hate for them to go to waste, thanks!
This recipe is genius! Why have I never thought of this before?!
So perfect for all of the leftover Easter eggs! I would love to have this on a piece of toast for breakfast too!
Deviled egg flavor without the fuss of deviled eggs? Heck yes! I know my family will enjoy this dip this weekend!
I’d like to try White Cheddar ChickBean Crisps.
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.
What a great idea, this dip sounds delish!
]the chichbean chips, Lentil crackers
I’d like to try Sea Salt ChickBean Crisps.
I’d like to try Zesty Ranch ChickBean Crisps.
I’d like to try Sea Salt BeanStalks.
I’d like to try Cheddar BeanStalks.
I’d like to try Barbeque BeanStalks.
I’d like to try Sea Salt Lentil Crackers.
I’d like to try Rosemary Herb Lentil Crackers.
What is the serving size used to figure the nutritional informantion?
about 1/3 of a cup.
If using sour cream for the deviled egg dish how much do you use?
1/2 cup, you basically replace the mayo with it.
So if I’m using sour cream and mayo with no cream cheese I should plan on a half cup of each correct?
yes, also note, it will be a little more thinner when it comes to consistency.
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.
I am a deviled egg fan… Did this recipe my people loved it with Dave’s Insanity Hot Sauce just a little!
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.
This dip is always a hit!
What is Stone Ground Mustard
its a type of mustard, available usually in every grocery store, next to regular mustard. It has more flavor.
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!
If I use Miracle Whip instead of Mayo, what other adjustments do I need to make?
No
This response just made my day! 😆
lol I am glad
“No”, HILARIOUS. Tell like it Is! Too funny.
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!!
Yes, so much easier to make 🙂
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!
preferably one day in advance.
This was so easy to make and absolutely habit forming!
Glad you enjoyed it Linda! Thanks for stopping by!
Could one use pickle juice in place of the vinegar?
yes, it will taste delish!
This looks amazing! I love how this skips right to the good stuff!
This was absolutely great. We used pita chips with this dip. Totally awesome.
I don’t have a food processor, but have a ninja, will that work?
A food processor is best for this recipe
I made this dip and found it a little bland so I poured a bit of Italian dressing in. Delicious!
Did I miss what you do with the yolks?
Nevermind… LOL, I reread the recipe and found what to do with the yolks 😂
What chip are you using in the picture? Looks good as well!
its a veggie chip )
“…adding vinegar helps the egg whites release from the shells. ”
Not true. Vinegar is added to the water to cause the egg white to coagulate, in case the shell has a pinprick hole/weak spot, or a crack. It’s the same reason chefs, and others, put vinegar in their egg poaching water, then swirl it around with the spoon. The vinegar causes the egg white to “tighten” up, and not “run” all over.
Me? I’ma eat it outta the bowl with a spoon. The heck with dippers and sammies!
not too bad. this dip NEEDS the spices in my opinion to separate it from deviled eggs and offers a nice flavor. this recipe makes alot. i will be making half next time.
Delicious dip and so pretty for Christmas. I added chopped pickles and green pimiento and kalamata olives, which we like in deviled eggs.
Thank you very much for your feedback, I am happy you liked the recipe.