Deviled Egg Dip

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
1/2 cup mayonnaise
1 tablespoon minced garlic
1 teaspoon dill, plus more for topping
1/4 teaspoon salt
1/4 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

Continue to Content

Deviled Egg Dip

Yield: Serves 4

Prep Time: 20 minutes

Total Time: 20 minutes

Cool, creamy consistency and a delectable flavor make this Deviled Egg Dip a must-have appetizer!

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Ingredients

• 6 hard boiled eggs, peeled and chopped
• 4 oz. cream cheese
• 1/2 cup mayonnaise
• 1 tablespoon minced garlic
• 1 teaspoon dill, plus more for topping
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 green onion, chopped for topping
• 1 teaspoon paprika, for topping

Instructions

1. 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.
2. Mix well with a hand mixer or food processor until the eggs are broke down and mixture is creamy.
3. Spoon mixture in a serving bowl. Top with dill, paprika, and green onions. Serve with crackers, veggies or chips.
4. 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.