Deviled Egg Dip

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Deviled Eggs are the quintessential party food.  They can be simple or complicated, but they are always a crowd pleaser!

I always enjoyed eating Deviled Eggs.  When I would see them at a party or potluck, I always snagged 2 because I knew from experience that they were the first thing to go!  Even though I loved eating Deviled Eggs, I hated making them!

Until a few years ago, my hard boiled egg game was pitiful.  I could boil an egg that tasted ok (not great), but looked horrible!  Peeling my hard boiled eggs left me with bumpy, tragic looking egg whites.  Not only did they look bad, but because they weren’t smooth and round, they never sat well on the platter.

I had thrown my hands up in defeat until I found this recipe in The Whole 30!  Suddenly, making a batch of hard boiled eggs was a cinch and they came out perfectly almost every time!

Though I’ve made classic Deviled Eggs a few times since learning this technique, I happen to remember a fantastic party dip I used to make with my awfully, ugly eggs – Deviled Egg Dip.  Yes, you can still make a delicious dip with ugly hard boiled eggs, but now that they are ridiculously easy to peel, making this dip is quick and painless!

 

 

Deviled Egg Dip

Deviled Egg Dip combines the classic flavors of creamy Deviled Eggs, with the fun dip-ability factor we all love!  Plus, even though this recipe only uses 6 eggs (which usually yields 12 Deviled Eggs), the amount of dip that it makes feeds so many more people!

Some of the reasons I love this dip, besides it tasting amazing are:

• Super quick & easy to make
• Very economical since it only uses 6 ingredients
• One of those ‘raid the pantry’ recipes that I love
  • Just like my Roasted Tomato Almond Dip, this recipe can usually be made with things you probably already have on hand.  Perfect for last minute get togethers!
•   Incredibly versatile
  • You can change up the variables a bit and make this as fancy as your imagination will allow!
    • Use a flavored mayonnaise, (like this one from Better Body Foods)
    • Use different flavors and textures of mustard
    • Add in something crunchy, like green onions
    • Throw in some cooked, diced meats, like bacon

The process of making this dip is genius, really.  After you’ve peeled your hard boiled eggs, you coarsely chop half of the egg whites and set them aside.  You then add the rest of the egg whites and all of the yolks to a food processor with some mayonnaise  (Try my homemade Avocado Oil Mayonnaise), mustard, vinegar and salt & pepper.  Blend everything together and then add the chopped egg whites back to the smooth dip. Sprinkle with some paprika and you now have the chunky and smooth texture combo that everyone loves in Deviled Eggs!

When I make Deviled Egg Dip, I usually serve it with something crunchy, like crackers or pretzel sticks.  Though these aren’t ‘healthy’ per se, I was pleasantly surprised to learn that this cracker and this one are dairy free and my daughter can enjoy them!  This dip also tastes great with veggie sticks like carrots, celery or sweet peppers.  You can also use it as a spread on toast or sandwiches!

With football season in full swing, this Deviled Egg Dip would be a perfect addition to any tailgate or party spread!  I guarantee they’ll be asking you for the recipe!

 

Source:  Adapted from The Cutting Edge of Ordinary via Food & Wine