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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 Nutrition 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!

Nutrition

Serving: 1gCalories: 451kcalCarbohydrates: 24gProtein: 6gFat: 41gSaturated Fat: 7gPolyunsaturated Fat: 34gCholesterol: 21mgSodium: 8040mgFiber: 12gSugar: 2g

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**

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