Classic Deviled Egg Dip
You can’t go wrong with deviled eggs whipped into a dip, especially when they’re made with rich ‘n creamy Blue Plate Mayo – That’s the good stuff!! The fun is in how you garnish it, and there are as many variations as there are deviled eggs recipes. Try crumbled bacon, fried chicken skins or pork cracklins, caviar and chives, or smoked salmon and capers.
Prep Time:
15 mins.
Cook Time:
9 mins.
Yield:
2 cups
Ingredients
- 6 hard boiled eggs, peeled and roughly chopped
- ½ cup Blue Plate Mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons Dijon mustard
- ½ teaspoon hot sauce
- ½ teaspoon Worcestershire sauce
- ⅛ teaspoon salt
- Sweet or smoked paprika, for garnish
- Crackers, chips or sliced veggies, for serving
Directions
- Add the chopped eggs, mayonnaise, sour cream, mustard, hot sauce, Worcestershire sauce and salt to the bowl of a food processor and pulse until smooth.
- Transfer to a serving bowl, garnish as desired and serve with crackers, chips or toast points.
KItchen Tip
-
Deviled Egg Dip can be garnished in as many ways as deviled eggs. Suggestions include crumbled bacon, fried chicken skins, pork cracklins, caviar and chives, or smoked salmon and capers.
