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Camelia

Deviled Egg Dip

The classic Deviled Eggs turned into a tasty dip!
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Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings: 4
Course: Breakfast
Calories: 451
Ingredients Method Notes

Ingredients
  

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

Method
 

  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!

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**