Creamy Deviled Egg Dip Recipe
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.
Ingredients
- 6 Large Eggs
- 1 Cup Mayonnaise
- 2 Tbs Dill Relish
- 1 Tbs Dijon Mustard
- 1 teaspoon White Vinegar
- Salt and Pepper to taste
- 1 teaspoon Paprika (divided)
- 3 Tbs Chives
Instructions
- Place 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 and 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.
- Finally, before serving, sprinkle with extra paprika and chopped chives. Serve chilled with crackers, chips, or vegetables.