Deviled Egg Dip

Simplicity of deviled eggs in a dip! Can it get much better than that? This Deviled Egg Dip is sure to please even the non-deviled egg guests! 
Deviled Eggs. Are you a fan or no?? I am a fan for sure. Around here we have eggs coming out of our ears so Deviled Eggs are a hot commodity when we’re wanting to get rid of eggs. Ohh and it never seems to fail whenever there’s a gathering/party to attend… someone always requests our Deviled Eggs! They’re just so tasty!! 

I’ve actually never made the classic into a dip before, but hey I’m lovin’ it! It’s much easier and tastes just the same except better because you’re eating it with crackers. Does that even make sense?! Haha. I know that when I’m going tailgating I want to keep things simple, but not compromise the quality of food so this dip right here fits the bill perfectly! If I was a betting person I’d even say that it’ll turn your Deviled Egg haters into lovers.

1. 1 dozen eggs, boiled, peeled
2. 1 cup mayonnaise
3. 1-2 tablespoons yellow mustard
4. To taste salt
5. To taste pepper
6. Paprika

1. Cut the boiled eggs in half (I find lengthwise is easier) and place all of the yolks and the whites for 6 eggs in a blender or chopper.
2. Chop until smooth.
3. Pour into a mixing bowl and add the mayonnaise and mustard.
4. Roughly chop the whites from the 6 eggs and mix into the yolk mixture.
5. Season with salt and pepper.
6. Sprinkle paprika on the top before serving.
7. Serve with chips or crackers.
8. Enjoy!

Deviled Egg Dip

Yield: 4

Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 12 minutes

The classic Deviled Eggs turned into a tasty dip!

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Ingredients

• 1 dozen eggs, boiled, peeled
• 1 cup mayonnaise
• 1-2 tablespoons yellow mustard
• To taste salt
• To taste pepper
• Paprika

Instructions

Cut the boiled eggs in half (I find lengthwise is easier) and place all of the yolks and the whites for 6 eggs in a blender or chopper.

Chop until smooth.

Pour into a mixing bowl and add the mayonnaise and mustard.

Roughly chop the whites from the 6 eggs and mix into the yolk mixture.

Season with salt and pepper.

Sprinkle paprika on the top before serving.

Serve with chips or crackers.

Enjoy!

Notes

**If you're making this dip a day ahead, reduce the mayonnaise to 3/4 cup as the dip will become more liquid (DUE TO THE SALT ONLY) as it sets. If needs to be thinned out on Day 2 then add the remaining mayonnaise**

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 451Total Fat 41gSaturated Fat 7gUnsaturated Fat 34gCholesterol 21mgSodium 8040mgCarbohydrates 24gFiber 12gSugar 2gProtein 6g