Recipe: Deviled Egg Dip
This dip is easy to make and brings all the flavors of deviled eggs in a scoopable, snackable form – perfect for gatherings or a quick treat! We are using the whole egg for the dip, not just the yolks, so the dip is lighter than a traditional deviled eggs filling and we are also adding a spoonful of Greek yogurt, creating a fluffier, slightly tangier bite. The dip stays fresh for a couple of days in the fridge, making it an ideal make-ahead option. Try it with smoked salmon and Hungry Bird Eats multi-seed crackers for a super delicious pairing!
Recipe: Deviled Egg Dip
Course: Dips1
small bowlThis dip is easy to make and brings all the flavors of deviled eggs in a scoopable, snackable form – perfect for gatherings or a quick treat! We are using the whole egg for the dip, not just the yolks, so the dip is lighter than a traditional deviled eggs filling and we are also adding a spoonful of Greek yogurt, creating a fluffier, slightly tangier bite.
Ingredients
3 3 eggs
1 tablespoon 1 Greek yogurt
2 tablespoons 2 mayonnaise
1 teaspoon 1 mustard (Dijon works best)
1 teaspoon 1 vinegar (apple cider vinegar, white vinegar or pickle juice)
1 tablespoon 1 fresh dill, chopped
Salt and pepper to taste
Paprika for garnish
Directions
- Place the eggs in a small saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 10 minutes.
- Drain the hot water and immediately transfer the eggs to a bowl of ice water. Let them sit for about 5 minutes to cool completely.
- Peel the eggs and cut them into quarters.
- Place the quartered eggs in a food processor along with the mayonnaise, Greek yogurt, and mustard. Pulse until smooth.
- Add the vinegar, salt, and pepper, and pulse briefly to combine.
- Transfer the dip to a bowl. Fold in the chopped dill. Sprinkle with paprika for a classic deviled egg look.
- Serve with Hungry Bird Eats crackers, veggies, or baguette slices, and enjoy!
