Description
This Deviled Eggs Dip offers a delightful mix of flavors with simple prep. Made with creamy ingredients and fresh chives, it’s the ideal starter for any occasion.
Ingredients
Scale
- 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
- ¼ teaspoon paprika or cayenne pepper or smoked paprika
- 1 teaspoon chives chopped
Instructions
- If using leftover boiled eggs, peel them and separate the egg whites from the yolks.
- To boil eggs, place them in a saucepan covered with water. Bring to a boil for 2 to 3 minutes, then remove from heat and let them sit in hot water for 10 to 12 minutes. Transfer to ice water afterward.
- Alternatively, boil eggs for 7 minutes, then cool in cold water.
- Peel the eggs and add the yolks to a food processor.
- Add half of the egg whites to the food processor, finely chop the rest, and set aside in a bowl.
- In the food processor, combine mayonnaise, mustard, white wine vinegar, cream cheese, and hot sauce, blending until smooth.
- Transfer the mixture to the bowl with chopped egg whites. Season with salt and pepper, add chopped chives, and gently stir to combine.
- Spoon the dip into a serving bowl and sprinkle with paprika or cayenne for spice.
- Garnish with chives and serve immediately.
- For later serving, store in an airtight container in the fridge. Cover and garnish right before serving.
Notes
Use organic mayonnaise for a healthier option.
Adjust the spices to your taste preferences.
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 150mg