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Deviled Egg Dip

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One of the best things about deviled egg dip is that it’ is so much easier to make than real deviled eggs. Plus, it’s versatile and easily paired with sliced vegetables, bread, crackers, or even potato chips. Easy and super delicious!

deviled egg dip 2
deviled egg dip 2

This deviled egg dip is Infused with a little citrus and topped with herbs and fried garlic. Take this creamy appetizer dip to your next cookout, Easter, holiday get-together, or Super Bowl party! I recommend doubling this recipe if your gathering has more than six people.

What does deviled egg dip taste like?

It tastes much like classic deviled eggs, but in a scoopable or spreadable form. The dip is pureed and smooth, so it makes an easy to transport and serve. Enjoy scooping it up with bread slices, chips, or sliced carrots and other keto friendly veggies like sliced bell peppers or cucumbers.

Grocery List for Deviled Egg Dip:

  • Large eggs
  • Cream cheese
  • Mayonnaise
  • Fresh lemon juice
  • Dijon mustard (sun with yellow mustard)
  • Granulated onion (sub with onion powder)
  • Salt and white pepper (sub with black if preferred)
  • Paprika (optional)
  • Hot sauce
  • Garlic
  • Olive oil
  • Fresh herbs of choice like oregano, basil, chives, microgreens
Deviled Egg Dip

Making Deviled Egg Dip:

  • In a large saucepan add eggs, and enough cold water to cover them. Bring to a rolling boil for 1 minute. Remove from heat, and cover the pan with a lid. Let the eggs sit for 20 minutes.
  • Drain hot water, and rinse eggs with cold water. Drain once more. Set aside.
  • Heat oil in a small skillet over high heat. Add garlic slices to the pan, keeping them spaced apart. 
  • Cook for about 15 seconds, or until the sides of the garlic begin to brown. Remove garlic and place onto a paper towel-lined plate to drain. After a minute, sprinkle with a little salt (not too much).
  • Peel hard-boiled eggs and cut them into fourths. Add both the yolks and egg whites to a food processor along with cream cheese, mayonnaise, lemon juice, Dijon mustard, granulated onion, salt, hot sauce, and white pepper. Puree mixture until completely smooth. Taste for flavor and adjust to your liking.
  • Transfer deviled egg dip to a serving dish and top with fried garlic. Cover and keep in the refrigerator for at least 2 hours before serving.
Deviled egg dip

Tips:

  • Keep it Fresh: Fill a resealable plastic bag with ice and place it into a large bowl. Nestle your deviled egg dip bowl on top of the bag of ice to keep it cold during parties. Change out the ice as needed. 
  • Other Uses: This deviled egg dip makes an excellent dressing for potato salad. Simply follow the directions above, and add to cooked and cubed potatoes and other favorite ingredients for potato salad like chopped bacon, celery, and dill pickles.

Like this deviled egg dip recipe? Try some of our other appetizers:

Smoked Cream Cheese

Easy Blue Cheese Dip

Grilled Zucchini Skins

Deviled Egg Dip

5 from 1 vote
Print Rate
Course: Dips
Cuisine: American Food
Keyword: Dips, Side Dishes
Prep Time: 15 minutes
Cook Time: 4 minutes
Total Time: 17 minutes
Servings: 8
Calories: 232kcal
Author: Sabrina Baksh

Ingredients

  • 6 large eggs
  • 1/2 cup cream cheese
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon granulated onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot sauce
  • 2 dashes white pepper
  • 2 cloves garlic peeled and thinly sliced
  • 2 tablespoon oil
  • fresh herbs or baby greens (optional)

Instructions

  • In a large saucepan add eggs, and enough cold water to cover them. Bring to a rolling boil for 1 minute. Remove from heat, and cover the pan with a lid. Let the eggs sit for 20 minutes.
    Drain hot water, and rinse eggs with cold water. Drain once more. Set aside
  • Heat oil in a small skillet over high heat. Add garlic slices to the pan making sure to space them out. Cook for about 15 seconds, or until sides begin to brown. With a slotted spoon remove garlic from heat and place onto a paper towel lined plate to drain. After a minute, sprinkle with a little salt (not too much).
  • Peel eggs and cut into fourths. Add to a food processor along with cream cheese, mayonnaise, lemon juice, Dijon mustard, granulated onion, salt, hot sauce, and white pepper. Puree mixture until completely smooth. Taste for flavor and adjust to your liking.
  • Transfer mixture to a serving dish and top with fried garlic and fresh herbs or baby greens. Cover and keep in the refrigerator for at least 2 hours before serving. If you'd like the to keep the herbs or baby greens from wilting, simply add them right before serving the dip.
  • To keep fresh during parties, fill a resealable plastic bag with ice and place it into a larger bowl. Nestle your serving bowl on top of the bag of ice. Dump out water and replace more ice as needed

Nutrition

Calories: 232kcal | Carbohydrates: 2g | Protein: 6g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 160mg | Sodium: 273mg | Potassium: 82mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 403IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg
Derrick Riches
Derrick Riches

I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible.

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