Crowd-Pleasing Deviled Eggs Dip

 Ever had a craving for deviled eggs but wanted something a bit different? Enter the Deviled Eggs Dip – all the deliciousness of your favorite appetizer but in a creamy, scoopable form. This dip is perfect for parties, family gatherings, or just a cozy night in with some good snacks. It's rich, tangy, and has just the right amount of spice to keep things interesting.

One of the great things about this dip is how versatile it is. You can serve it with crackers, or veggies, or even spread it on a slice of bread. It's a great way to use up any leftover boiled eggs you might have, and it comes together quickly, making it a perfect last-minute dish. Plus, who doesn't love a good dip?

The base of this dip is made with egg yolks, mayonnaise, and cream cheese, giving it that classic deviled egg flavor we all know and love. The addition of stone ground mustard and white wine vinegar adds a nice tang, while a splash of hot sauce gives it a subtle kick. Chopped chives add a fresh, herby note that balances everything out beautifully.

If you're making this for a crowd, you might want to double the recipe – it tends to disappear quickly! And don't forget the garnishes. A sprinkle of paprika or cayenne pepper not only adds a pop of color but also an extra layer of flavor. Chopped chives on top make it look as good as it tastes.

One last tip: if you're planning to make this ahead of time, just hold off on the garnishes until right before serving. This way, everything stays fresh and vibrant. Trust me, this Deviled Eggs Dip will be a hit at your next gathering. It's a fun twist on a classic that everyone will love!

Deviled Eggs Dip Recipe


- 12 eggs

- 1/2 cup full-fat organic mayonnaise

- 4 ounces full-fat cream cheese

- 2 tablespoons stone ground mustard

- 1 tablespoon white wine vinegar

- 1 tablespoon red hot sauce (optional)

- 1 teaspoon chopped chives


- 1/2 teaspoon paprika or cayenne pepper

- 1 teaspoon chopped chives


1. If you have leftover boiled eggs, peel them and separate the egg whites from the egg yolks.

2. If you need to boil your eggs, place them in a saucepan and cover with water. Bring to a boil, boil for 2-3 minutes, then remove the saucepan from the heat and let the eggs cook in the hot water for about 10-12 minutes using residual heat.

3. Pour off the hot water and place the eggs in a bowl full of ice water to cool. Alternatively, you can boil the eggs for 7 minutes and then cool them under cold running water.

4. Peel and separate the eggs, adding the egg yolks to a food processor.

5. Add the egg whites to a medium bowl. Add about half of the egg whites to the food processor, finely chop the remaining egg whites, and set aside in the bowl.

6. Add mayonnaise, mustard, white wine vinegar, cream cheese, and hot sauce to the food processor. Process until smooth and creamy.

7. Transfer the mixture to the bowl with the chopped egg whites. Season with salt and pepper, add chopped chives and gently stir everything together.

8. Transfer to a dip serving bowl, sprinkle with paprika or cayenne pepper, and garnish with chopped chives.

9. Serve immediately or store in an airtight container in the fridge. If serving later, cover with plastic wrap and garnish right before serving.

Enjoy your Deviled Eggs Dip! It's sure to become a new favorite.