Cool, creamy consistency and a delectable flavor make this Deviled Egg Dip a must-have appetizer!
Deviled egg dip is a fun twist on the classic deviled eggs you love. It’s filled with all the same ingredients, but it’s made into a spread that’s perfect for parties.
A Great Way to Use Leftover Eggs!
If you have some leftover hard-boiled eggs after Easter, this recipe is a good way to use them up before they go bad. Plus, this dip can be used as the filling for deviled eggs or as a spread for crackers or toast.
Time Saving Tips
- Make ahead! This Deviled Egg Dip recipe can be made in up to 2 days advance. Just prepare per instructions leaving off garnished and place in an airtight container in the fridge. When ready to serve, mix well and top with garnishes.
- Buy already hard boiled eggs from the store and save on boiling time.
Deviled Egg Dip Recipe Tips
- If you have an aversion to mayonnaise, substitute it for sour cream or yogurt.
- Jazz up your Deviled Egg Dip with a splash of hot sauce or a pinch of cayenne pepper for extra zip.
- If you’re using regular mayonnaise instead of light, be sure to taste the dip before adding any more salt and pepper. Since light mayonnaise is less flavorful than regular, I added extra salt and pepper. But if you’re using regular mayonnaise, it’s likely you won’t need more.
- For more flavor, add some cooked bacon pieces.
- This dip is good chilled so be sure to keep in fridge prior to serving.
- The key to getting this deviled egg dip nice and creamy is to use a hand mixer to combine everything together instead of mixing it by hand. I usually let it run for a minute or so or until everything is nice and creamy. Then serve with crackers or veggies!
- Need to serve a crowd? Double or triple this recipe to serve more people.
Deviled Egg Dip Ingredients
Serves 4
6 hard boiled eggs, peeled and chopped
4 oz. cream cheese
½ cup mayonnaise
1 tablespoon minced garlic
1 teaspoon dill, plus more for topping
¼ teaspoon salt
¼ teaspoon pepper
1 green onion, chopped for topping
1 teaspoon paprika, for topping
How to Make Deviled Egg Dip
Peel and chop hard boiled eggs into small pieces. Add chopped eggs to a medium size bowl along with cream cheese, mayonnaise, garlic, dill, salt and pepper.
Mix well with a hand mixer or food processor until the eggs are broke down and mixture is creamy.
Spoon mixture in a serving bowl. Top with dill, paprika, and green onions. Serve with crackers, veggies or chips.
Store remaining leftovers in an airtight container in fridge for up to 2 days.
More Delicious Dip Recipes
- Slow Cooker Sausage Rotel Dip
- Buffalo Chicken Dip
- Jalapeno Ranch Dip
- Smoked Queso Dip
- Roasted Red Pepper Dip
Recipe
Deviled Egg Dip
Ingredients
- 6 hard boiled eggs peeled and chopped
- 4 oz. cream cheese
- ½ cup mayonnaise
- 1 tablespoon minced garlic
- 1 teaspoon dill plus more for topping
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 green onion chopped for topping
- 1 teaspoon paprika for topping
Instructions
- Peel and chop hard boiled eggs into small pieces. Add chopped eggs to a medium size bowl along with cream cheese, mayonnaise, garlic, dill, salt and pepper.
- Mix well with a hand mixer or food processor until the eggs are broke down and mixture is creamy.
- Spoon mixture in a serving bowl. Top with dill, paprika, and green onions. Serve with crackers, veggies or chips.
- Store remaining leftovers in an airtight container in fridge for up to 2 days.
Notes
- If you have an aversion to mayonnaise, substitute it for sour cream or yogurt.
- Jazz up your Deviled Egg Dip with a splash of hot sauce or a pinch of cayenne pepper for extra zip.
- If you’re using regular mayonnaise instead of light, be sure to taste the dip before adding any more salt and pepper. Since light mayonnaise is less flavorful than regular, I added extra salt and pepper. But if you’re using regular mayonnaise, it’s likely you won’t need more.
- For more flavor, add some cooked bacon pieces.
- This dip is good chilled so be sure to keep in fridge prior to serving.
- The key to getting this deviled egg dip nice and creamy is to use a hand mixer to combine everything together instead of mixing it by hand. I usually let it run for a minute or so or until everything is nice and creamy. Then serve with crackers or veggies!
- Need to serve a crowd? Double or triple this recipe to serve more people.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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