Recipe: Deviled Egg Dip
This dip is easy to make and brings all the flavors of deviled eggs in a scoopable, snackable form – perfect for gatherings or a quick treat! I am using the whole egg for the dip, not just the yolks, so the dip is lighter than a traditional deviled eggs filling and I’m also adding a spoonful of Greek yogurt, creating a fluffier, slightly tangier bite. The dip stays fresh for a couple of days in the fridge, making it an ideal make-ahead option. Try it with smoked salmon and Hungry Bird Eats multi-seed crackers for a super delicious pairing!
Recipe: Deviled Egg Dip
1
small bowlThis dip is easy to make and brings all the flavors of deviled eggs in a scoopable, snackable form – perfect for gatherings or a quick treat! We are using the whole egg for the dip, not just the yolks, so the dip is lighter than a traditional deviled eggs filling and we are also adding a spoonful of Greek yogurt, creating a fluffier, slightly tangier bite.
Keep the screen of your device on
Ingredients
3 eggs
1 tablespoon Greek yogurt
2 tablespoons mayonnaise
1 teaspoon mustard (Dijon works best)
1 teaspoon vinegar (apple cider vinegar, white vinegar or pickle juice)
1 tablespoon fresh dill, chopped
Salt and pepper to taste
Paprika for garnish
Directions
- Place the eggs in a small saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 10 minutes.
- Drain the hot water and immediately transfer the eggs to a bowl of ice water. Let them sit for about 5 minutes to cool completely.
- Peel the eggs and cut them into quarters.
- Place the quartered eggs in a food processor along with the mayonnaise, Greek yogurt, and mustard. Pulse until smooth.
- Add the vinegar, salt, and pepper, and pulse briefly to combine.
- Transfer the dip to a bowl. Fold in the chopped dill. Sprinkle with paprika for a classic deviled egg look.
- Serve with Hungry Bird Eats crackers, veggies, or baguette slices, and enjoy!
Latest Recipes
-
Lemon curd is delicious and versatile spread, perfect for adding a burst of citrus flavor to a variety of baked goods and desserts. I really like lemon curd paired with …
-
My first attempt to make chia pudding was a couple of years back, and it was a big failure. With only two ingredients, you probably wonder how it’s possible to …
-
I love pho, but I don’t love spending hours cooking the delicious Vietnamese soup, so sometimes I cheat and make a not-from-scratch version. If you’re using pho cubes or paste, …
-
Grilled corn ears are popular street food in Mexico, and one of the things I always order, if I’m at a Mexican restaurant and I see the corn on the …
-
French toast is a great way to make use of stale bread, and it tastes divine served with bacon, syrup, and butter. The combination of sweet and savory flavors is …
-
Last time I was in Cambodia, Kanary told me that her mom, aka The Grandma, wanted to invite me over for dinner. She had been to the market and bought …
Latest Recipes
-
This dip is easy to make and brings all the flavors of deviled eggs in a scoopable, snackable form – perfect for gatherings or a quick treat! I am using …
-
There’s something truly cozy and very nostalgic about pebernødder (translates to pepper nuts), a kind of spice cookies that we eat throughout the holiday season in Denmark. In Denmark, pebernødder is usually …
-
A couple of years ago, dalgona coffee was huge, but only a few people knew about the candy that the coffee got its name from. Then the Netflix show Squid Game came, …
-
The big carving pumpkins used for Halloween decorations are notoriously tricky to cook with. Unlike sugar pumpkins or pie pumpkins, which have a dense, sweet flesh, the large carving pumpkins …
-
I got this recipe from Becca and Ben, founders of Lumineux Chocolate in Greeenville, SC, and I’m telling you, this recipe is the only cookie recipe you will ever need. …
-
Vegetable samosas are popular as snacks or an appetizers in South Asian, Middle Eastern, and African cuisines. The triangular or cone-shaped pastries are filled with savory ingredients, such as spiced …
Recipes
-
The Danish Hindbærsnitte is a classic and popular pastry in Denmark. The name “hindbærsnitte” translates to “raspberry slice”, and the pastry is best described as a sandwich made from two …
-
Perkedel jagung (Indonesian corn fritters), is a popular snack made from mashed corn shaped into small patties. The fritters are usually deep-fried until they are crispy on the outside and …
-
When Ana and I were roommates, she would spoil me with all sorts of delicious Brazilian treats, and on weekends, she would make tapiocas, which are Brazilian breakfast crepes made …
-
Drømmekage (dream cake) is a popular cake in Denmark, and when you’ve had your first bite of this delicious golden cake topped with caramelized coconut, I’m sure you will agree …
-
Back in 2020, dalgona coffee took the world by storm, but then it disappeared and you only rarely see it around these days. It’s such a shame because it’s a …
-
Bibimbap is a true Korean classic, and one of those dishes that I never get tired of and I’m not kidding when I’m telling you that I could eat bibimbap …
62 Franklin St
East Orange, NJ 07017
hello@mitziemee.com