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Deviled Egg Dip

Deviled Egg Dip

5 from 1 vote
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Course: Dips
Keyword: Dips, Side Dishes
Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes
Servings: 8 people
Author: Sabrina Baksh


  • 6 hard-boiled 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


  • 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. Cover and keep in the refrigerator for at least 2 hours before serving.
  • 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


Attribution: Image by Bernadette Wurzinger from Pixabay