Description
A creamy, tangy Deviled Egg Dip that transforms the classic deviled egg flavor into a delicious and scoopable party favorite.
Ingredients
Units
Scale
- 6 hard-boiled eggs, peeled
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika (plus more for garnish)
- Salt and pepper to taste
- 2 tablespoons chopped chives or green onions
- Optional: 1 tablespoon pickle relish for added tang
Instructions
- Cut the hard-boiled eggs in half and remove the yolks.
- Place yolks in a bowl and mash with a fork until smooth.
- Chop the egg whites finely and set aside.
- Add mayonnaise, mustard, vinegar, garlic powder, onion powder, and paprika to the yolks. Mix until creamy.
- Fold in the chopped egg whites and relish if using.
- Season with salt and pepper to taste.
- Transfer to a serving bowl and garnish with paprika and chopped chives.
- Serve chilled with crackers, veggies, or toasted bread.
Notes
- Can be made a day in advance for better flavor development.
- Add a dash of hot sauce for extra kick.
- Use Greek yogurt instead of mayo for a lighter version.
Nutrition
- Serving Size: 1/4 cup
- Calories: 140
- Sugar: 1g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 165mg