Deviled Egg Dip

Deviled Egg Dip is a super creamy appetizer with all the yummy flavors of classic deviled eggs but without all the fuss.

4.82 from 22 votes

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Course: Savory Dips and Spreads

Cuisine: American

Prep Time: 5

Total Time: 5

Servings: servings

Author: Jennifer Stewart

Peel the hard boiled eggs and slice them in quarters. Set 1-2 egg quarters to the side to use as garnishes if desired.
Place the eggs and cream cheese in a food processor and pulse a few times to get them partially chopped and mixed.
Add the mayo and mustard and pulse a few more times.
Scrape down the sides of the processor to ensure even mixing.
dd the vinegar and the hot sauce and process until smooth.
Taste and season with salt and pepper if desired.
Remove from the food processor and place in a serving dish.
Garnish with remaining egg quarters, a dash or two of paprika, and a sprinkle of chopped chives.
Serve with crackers and veggies.

You can substitute sour cream for the mayo or the cream cheese but use the full fat version of the dip will be too thin.
Sweet or dill pickle relish will give this recipe a “Southern” twist.
Want more texture? Keep out a few of the egg quarters and rough chop them. Sprinkle on top or fold into the dip at the end.
Make it heartier by adding crispy crumbled bacon or finely shredded cheese.
Leave off the garnishes if making ahead of time and add just before serving.
Use a garlic cheese spread like Boursin instead of the cream cheese.
Don’t have a food processor? Try chopping the eggs into small pieces and mash with a fork.