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