Deviled Eggs Dip with paprika and chives is a great way to use leftover eggs. Creamy, just a bit spicy, this is an easy and delicious appetizer.
I participated in Mom Blog Tour Winter Fancy Food Show (#MomBlogTourFF) on behalf of Wendy’s Bloggers. I received Saffron Road products to facilitate my review, but the recipe and is my own.
Deviled Eggs Dip is a must try! If you like Deviled Eggs, but find it time consuming to make them you are just like me. The Deviled Eggs Dip packs all the delicious flavors of Deviled Eggs, minus the hassle. Creamy, spicy and addictively good, the dip takes just minutes to make and is a great crowd appetizer. If you are out of ideas on how to use leftover Easter eggs, this Deviled Eggs Dip is a great option. Serve with chips, crackers or crunchy veggies and watch it disappear. I also tried it on toast, topped with avocado and bacon and it’s pretty mind blowing.
Why You’ll Love This Easy Deviled Eggs Dip Recipe:
- The dip is incredibly easy to make with minimum dishes to clean
- Great alternative to use leftover Easter eggs
- Naturally gluten free
- The dip is creamy and rich, the perfect crowd appetizer
- Can be served with crunchy veggies, veggie sticks, chips, crackers or toasted bread
- Any leftovers are delicious and can also be served on toast
Tips & Tricks on how to make the perfect Deviled Eggs Dip:
- Use organic eggs, preferably from free range chickens, those eggs taste the best and will also have a more yellowish egg yolk
- If you don’t have cream cheese on hand or if you prefer a more tangy taste to your dip you can use sour cream instead
- If you decide to use sour cream please use full fat, if you want to cut on the calories and use fat free/reduced fat, please note that the dip will be more watery
- Same applies to the mayo, I prefer to use organic, full fat mayo, if you decide to use reduced fat or fat free, please note that the dip will be more watery
- You can skip the spicy red hot sauce if you don’t like spicy food, or you can add more if you prefer more heat
- Do NOT skip the mustard and please use high quality mustard, the eggs are pretty plain in taste so the mustard is almost a predominant flavor in here
- If you can’t find chives, I would suggest using green onions, a little green will add a pop of color and also some freshness to the appetizer
- I kept the dip vegetarian, but a great mix in is bacon, just crumble a few cooked bacon strips into the dip and also top it with bacon crumbs, the result is delicious
- Another great mix in suggestion is 1/4 cup of shredded cheddar cheese
- To make this even more fun you can add a bit of ranch powder mix and fresh dill
- Since the dip is already rich, I recommend serving it with freshly cut crunchy veggies like cucumbers, carrots, celery, zucchini or broccoli florets
- I also like to serve this dip with ChickBean Crisps and BeanStalks from Saffron Road Legume Snacks, their snacks are nutritious and delicious
- I especially like Saffron Road Legume Snacks ChickBean Crisps, made from milled chickpeas and a colorful mosaic of real vegetables, every serving contains 4 grams of plant-based protein
Tools/Ingredients I used to make the Deviled Eggs Dip:
- Food Processor – a household must have, makes your life so much easier and is great for chopping veggies and creating fun and easy dips
- Red Hot Sauce – optional in this recipe, but it adds a tone of flavor
- Stone Ground Mustard – mustard is a must in any egg recipe in my opinion, it brings the flavors together
- Saffron Road Legume Snacks – nutritious snacks that are also delicious, I love that the ChickBean crisps and BeanStalks are holding their shape so they are perfect to scoop some delicious egg dip
I have a super fun giveaway for you! Enter the giveaway below to win an assortment of Saffron Road Legume Snacks!
One winner per household, email address, or home address. If you have won this prize on another blog you are ineligible to win again. Winner must have a U.S.-based address to receive the prize.
- 12 eggs
- ½ cup full fat organic mayonnaise
- 4 ounces full fat cream cheese
- 2 tablespoon stone ground mustard
- 1 tablespoons white wine vinegar
- 1 tablespoon red hot sauce, optional
- 1 teaspoon chives, chopped
- ¼ teaspoon paprika or cayenne pepper
- 1 teaspoon chives, chopped
- If you have leftover boiled eggs, peel them and separate the egg whites from the egg yolks.
- 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, after which remove saucepan from heat and let eggs cook in the hot water, using the residual heat for about 10-12 minutes. Pour off hot water and place eggs in a bowl full of ice water to cool.
- Another method would be to boil the eggs for 7 minutes, after that place them under cold water to cool.
- Peel and separate the eggs, add the egg yolks to a food processor.
- Add the egg whites to a medium bowl. Add about ½ of the egg whites to the food processor, and finely chop the remaining egg whites and set aside back in the bowl.
- Add mayonnaise, mustard, white wine vinegar, cream cheese and hot sauce to the food processor. Process until smooth and creamy.
- Transfer mixture to the bowl with the chopped egg whites. Season with salt and pepper, add chopped chives and gently stir everything together.
- Transfer to a dip serving bowl, sprinkle with paprika or if you prefer something more spicy you can use cayenne pepper.
- Garnish with chopped chives and serve immediately.
- If you want to serve the dip later, store it in an airtight container in the fridge or place in a serving dip bowl and cover with plastic wrap. Garnish with paprika and chives right before serving.