Creamy Deviled Egg Dip – For the Love of Food
This creamy appetizer is a delicious way to use up your leftover boiled eggs from Easter.
I love eating deviled eggs and I knew this tangy dip filled with all the flavors of my favorite appetizer would be a winner.
Serve it at holidays, picnics, and potlucks this spring!
Ingredients
- 6 boiled eggs peeled
- 1/4 cup mayo I use Duke’s
- 2 heaping tbsp yellow mustard
- 2 heaping tbsp relish
- 1 tsp hot sauce
- salt white pepper, and paprika to taste
- 2 tbsp chives/green onions diced for topping
Instructions
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. Add all ingredients except the green onions to a food processor or blender.
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Blend until all chunks are gone and it is creamy and smooth.
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Pour into a serving bowl, smoothing the top.
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Garnish with diced green onions.
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Serve with fresh chopped veggies and crackers for dipping.
This recipe is perfect for using up Easter eggs.
Just peel six boiled eggs and add to a food processor or blender.
Pulse the eggs until they are broken into small bits.
Add all remaining ingredients (except for green onions) to the blender.
I used hot sauce to taste and ended up adding 1 tsp of this tasty Yellow Bird sauce.
Blend until all chunks are gone and it is creamy and smooth.
Pour into a serving bowl, smoothing the top.
Garnish with diced green onions.
Serve with fresh chopped veggies and crackers for dipping. Enjoy!
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