Deviled Egg Dip Recipe

overhead shot of bowl of deviled egg dip with dippers

Course: Appetizer

Cuisine: American

Keyword: classic deviled egg dip, creamy deviled egg dip, deviled egg dip, deviled egg dip recipe, Easter appetizer, easy deviled egg dip, hard boiled egg dip

Prep Time: 10

Total Time: 10

Servings:

Calories: 290kcal

Author: Jessica Formicola

This creamy deviled egg dip is a rich, tangy appetizer made with eggs, cream cheese, mayo and mustard. Perfect for parties and holidays.

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Ingredients

6 eggs , hard boiled
½ cup cream cheese , softened
1 cup mayonnaise
2 teaspoons white vinegar
2 teaspoons Dijon mustard
1/2 teaspoon ground white pepper
1/2 teaspoon Kosher salt
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
2 tablespoons cornichons , drained and minced
1 tablespoon chives , for garnish
smoked paprika , for garnish
crudité , crackers or crostini, for dipping

Instructions

Cut the 6 eggs in half, removing the yolks and setting the whites aside.
Using a grate or fork, mash the egg yolks in a small bowl until smooth. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or a mixing bowl using an electric mixer, beat the softened ½ cup cream cheese until smooth. Stir in the 1 cup mayonnaise until blended, then the mashed egg yolks.
Stir in the 2 teaspoons white vinegar, 2 teaspoons Dijon mustard, 1/2 teaspoon ground white pepper, 1/2 teaspoon Kosher salt, 1/2 teaspoon smoked paprika and 1/2 teaspoon garlic powder.
Finely chop the egg whites into small pieces. By hand, fold in the minced 2 tablespoons cornichons and chopped egg whites.
Top with additional smoked paprika or snipped 1 tablespoon chives, if desired.
Cover and chill until ready to serve. Serve with crudité, crackers or crostini.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: Store deviled egg dip in an airtight container in the refrigerator for up to 3 days. Because it contains eggs, cream cheese, and mayonnaise, it should not sit at room temperature for more than 2 hours.

Freezing: Freezing is not recommended. The cream cheese and mayonnaise can separate after thawing, and the chopped egg whites can become watery and unpleasant in texture. This is a dip that is best made fresh or made a day ahead and refrigerated.

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