Creamy Deviled Egg Dip is a creamy, tangy party dip made with grated hard boiled eggs, mayonnaise, relish, Dijon mustard, vinegar, and classic deviled egg seasonings then finished with paprika and fresh chives.

From the recipe collection of Tara Ippolito

If you love deviled eggs like me but don’t feel like filling and piping all those little egg halves, this Creamy Deviled Egg Dip is about to become your new favorite appetizer! It has all the classic deviled egg flavor that everyone loves but in an easy, scoopable dip that’s perfect for parties, holidays, or casual snacking.

Instead of slicing and stuffing eggs, everything gets mixed together in just one bowl. This creamy, tangy dip tastes just like the filling from traditional deviled eggs. Serve it at your next party and watch it disappear.

Ingredients

Here’s everything you’ll need to make this delicious appetizer. You can find the full ingredients list along with measurements and instructions on the recipe card below.

Hard Boiled Eggs- The base of the dip. They provide the creamy texture and classic deviled egg flavor.
Mayonnaise- Adds richness and creaminess that binds everything together.
Dill Relish-Gives the dip that signature deviled egg tang with a little pop of texture.
Dijon Mustard-Adds sharpness and depth of flavor.
White Vinegar-Brightens the dip and balances the richness of the eggs and mayo.
Salt & Pepper-Enhance all the flavors and give the dip the classic deviled egg seasoning.
Paprika-Adds color and a mild smoky warmth.
Chives- Fresh, oniony flavor that brightens the dip.

How To Make It

Here’s how to make this incredibly delicious dip. You can find the full ingredients list along with instructions on the recipe card below.

First, add the eggs into a saucepan and cover them with cold water by about an inch. Bring the water to a boil, then turn off the heat, cover the pot, and let the eggs sit for about 10–12 minutes. Drain the eggs and immediately transfer them to a bowl of ice water. Let them cool for a few minutes, then peel. Using a cheese grater, grate the peeled eggs into a mixing bowl.

PRO TIP: Grating the eggs will keep the dip light and fluffy.

Now, add the mayonnaise, dill relish, dijon mustard, vinegar, salt, pepper and paprika. Stir everything together until its evenly combined. Cover and refrigerate for at least 1-2 hours.

PRO TIP: Make sure to use dill relish and NOT sweet relish. Dill relish is the best choice and will not turn the dip sweet.

PRO TIP: Placing the dip into the refrigerator will allow the flavors to set and marry.

Finally, before serving, sprinkle with extra paprika and chopped chives. Serve chilled and enjoy.

What Can I Serve This With?

This dip is great with crackers, toasted baguette slices, potato chips, pretzels, pita chips, or fresh vegetables like celery, cucumbers, and bell peppers.

Can I Make This Dip Ahead Of Time?

Yes! This dip actually tastes better after it chills for a few hours because the flavors blend together.

Can I Add Some Things To It?

Yes, absolutely. Cooked and crumbled bacon, chopped pickles or hot sauce would all be fantastic choices.

Storage

Place the dip into a food safe air tight container. It will last in the refrigerator for up to three days.