Deviled Egg Dip
Creamy, tangy, and packed with flavor, this dip delights everyone!
Equipment
- Food Processor
- Large Pot
Ingredients
- 12 large hard-boiled eggs peeled
- 4 oz cream cheese softened (1/2 a block)
- 1/2 cup mayo
- 2 tbsp yellow mustard
- 1 tbsp pickle juice
- 1 tsp hot sauce
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1/2 tsp paprika
- 1 tsp fresh chives chopped
Instructions
- Carefully place the eggs in a large pot and cover with water, ensuring it's about 2 inches above the eggs.
- Bring the water to a boil, then turn off the heat, cover, and let the eggs sit for 12 minutes.
- Afterward, drain the hot water and transfer the eggs to an ice bath to cool, then peel them.
- In a food processor, combine the peeled eggs, cream cheese, and mayo, pulsing until smooth.
- Add mustard, pickle juice, hot sauce, salt, and pepper, then pulse again to mix.
- Spoon the dip into a serving bowl, garnishing with paprika and chopped chives.
- For the best flavor and texture, chill the dip for one hour before serving!
Notes
Feel free to adjust the seasoning to your taste!
