Deviled Egg Dip is an easy twist on the classic Deviled Egg appetizer! Only 7 ingredients, including a special ingredient, make this flavorful and ready to enjoy dip in under 30-minutes!
Deviled Egg Dip is a super simple way to enjoy Deviled Eggs! No need to worry about perfectly peeling each and every egg. Just split the whites from the yolks, chop the whites, mix the yolks, and combine the mixture, and you’ve got yourself a tasty and tangy appetizer!
This easy to make, crowd-pleasing dip is perfect for dipping chips, crackers, and even veggies! Smash a layer of this dip between two slices of bread, and you’ll have a protein packed sandwich!
Not only is this Deviled Egg Dip super easy and packed with flavor, it’s also budget friendly and can feed a crowd! Serve this dip at your parties, gatherings, potlucks, or even just for yourself to enjoy! Try my Rotel Dip for another simple and quick dip that feeds a crowd!
Deviled Egg Dip Ingredients
- Eggs- You’ll need a dozen eggs for this dip recipe, but you can double or half this recipe as well for smaller or larger crowds.
- Mayonnaise- Adds creaminess and richness, and also helps bind the eggs together.
- Mustard- For the signature tangy taste that makes a deviled egg!
- Pickle Juice- My favorite “secret” ingredient to make deviled eggs.
- Salt & Pepper- To season to taste.
- Paprika- What’s a deviled egg if its not garnished with paprika?
- Chives- Optional for garnish.
Substitutions And Variations
- Add some hot sauce or cajun seasoning for a spicy kick.
- Dill relish can be used instead of pickle juice if you want a crunch in your dip.
- Sprinkle bacon bits on top of the dip or mixed throughout for some salty and savory flavors.
- For a cheesy twist, add some finely shredded cheddar cheese.
How To Make Deviled Egg Dip
Step One: Boil and peel your eggs. Carefully cut each egg in half and place all yolks into a medium bowl. Chop all of the egg whites to your preferred size.
Step Two: Using a fork or a potato masher, smash the egg yolks until they’re finely powdered, slightly thicker than the texture of brown sugar. Add the mayonnaise, mustard, pickle juice, salt, and pepper to the yolk mixture, and stir until fully combined. Add the chopped egg whites to the yolk mixture, and stir to combine.
Step Three: Garnish with paprika and chives. Serve with chips, pretzels, or vegetables for a perfect dip.
How To Perfectly Boil And Peel Your Eggs
- Place all of your eggs in a pot, and cover with cold water. The eggs should be completely submerged with about one extra inch of water on top of the eggs.
- Place the eggs over high heat on the stove. Once the eggs come to a roaring boil, turn off the heat and set a timer for 12 minutes.
- Once the eggs are done on the stove, either run cold water over the eggs until they’re cool to the touch, or soak in an ice bath until there is no residual heat coming from the eggs.
- Carefully crack the top and bottom of the eggs. Using a metal spoon, slide under the egg membrane at the base or top of the egg, and slide the spoon around the egg until the shell is peeling off in one piece.
Deviled Egg Dip FAQ’s
Yes, you can.
No, you don’t have to, although I find the texture of the yolks are nicer when they’re mashed separately from the whites. This also gives a good overall texture and binder for the egg yolks and egg whites to stick to.
Store deviled egg dip in the refrigerator in an air-tight container for up to 3-5 days. Before serving, add your chives and paprika for garnish.
You can use pretzels, chips, crackers, vegetables, sliced bread, or even enjoy by the spoonful.
Yes, you can. This dip can be stored in the refrigerator for 3-5 days in an airtight container, although I recommend making it the night before or a few hours before enjoying for the best results.
Deviled Egg Dip
EQUIPMENT
- 1 medium pot
INGREDIENTS
- 12 eggs hard boiled
- 3/4 cup mayonnaise
- 1/2 cup mustard dijon or yellow
- 2 tbsp pickle juice
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp paprika
- chives for garnish
INSTRUCTIONS
- Boil and peel your eggs. Carefully cut each egg in half and place all yolks into a medium bowl. Chop all of the egg whites to your preferred size, about the size of 1/2 an almond.
- Using a fork or a potato masher, smash the egg yolks until they're finely powdered, slightly thicker than the texture of brown sugar. Add the mayonnaise, mustard, pickle juice, salt, and pepper to the yolk mixture, and stir until fully combined. Add the chopped egg whites to the yolk mixture, and stir to combine.
- Garnish with paprika and chopped chives and serve with chips, crackers, or vegetables.
