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Deviled Eggs Dip made entirely in the food processor. Paprika and chives are great, tasty additions. An easy to make appetizer for a big crowd.
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Deviled Eggs Dip

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.
Course Appetizer
Cuisine American
Keyword Deviled Eggs Dip
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 8 people
Calories 241kcal
Author Catalina Castravet

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, 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.
  • Another method would be to boil the eggs for 7 minutes, after that place them under cold water to cool.
  • Peel and separate the eggs, 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, and 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 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 in a serving dip bowl and cover with plastic wrap. Garnish with paprika and chives right before serving.
  • Enjoy!

Video

Nutrition

Calories: 241kcal | Carbohydrates: 1g | Protein: 9g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 266mg | Sodium: 328mg | Potassium: 115mg | Fiber: 0g | Sugar: 0g | Vitamin A: 585IU | Calcium: 53mg | Iron: 1.3mg