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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. With just a few pantry staple ingredients, it comes together in a matter of minutes and will disappear just as fast.

bowl of egg dip

Deviled Egg Dip Recipe

If you are a lover of deviled eggs like I am, you will love this super creamy dip. With a variety of deviled egg recipes on the blog you can see that I love them. I even prefer them to a fancy omelette for breakfast.

Because they pair well with a variety of foods, the number of deviled egg flavor combinations is endless. But serving them can sometimes pose a challenge. What if the egg whites are super thin on one side? Or the egg yolk isn’t just right?

What if the egg doesn’t peel easily and there are chunks missing from the whites when you fill them?

This dip solves all those problems! Not only that, but I love spreading it on avocado toast for breakfast.

Why this recipe is awesome

  • No fancy piping bags or tips needed
  • Great way to use up leftover hard boiled eggs
  • Don’t have to worry about having pretty eggs when peeling them
  • Works with many dietary restrictions like gluten-free or keto
  • Perfect as a party dip but great as a spread on toast in the morning

I admit, that I buy already peeled hard boiled eggs at the store all the time. They are prefect for when I need an easy snack or breakfast on the run during busy days.

labeled picture of egg dip ingredients

Ingredients Needed

  • Hard boiled eggs
  • Mayonnaise
  • Cream cheese
  • Dijon mustard
  • Vinegar
  • Hot sauce
  • Chives
  • Paprika
  • Crackers for serving

Eggs – Use hard boiled eggs for this recipe. I like to buy already cooked eggs in the dairy section of the store as a shortcut. If you want to hard boil them yourself, check out these tips on easy peel eggs!

Mayo – Duke’s is my mayo of choice but feel free to use your favorite, including reduced fat or olive oil versions.

Cream Cheese – Be sure the cream cheese is softened close to room temperature for easier mixing. Feel free to use reduced or fat free variations.

Mustard – Dijon mustard gives a nice balanced flavor but feel free to use regular yellow mustard or spicy brown mustard.

Vinegar – White distilled vinegar is best but I sometimes use red, champagne, or white wine vinegar.

Garnishes – Paprika and fresh chopped chives add flavor, texture, and a pop of color. If you can’t find chives you can substitute sliced green onions.

How to make Deviled Egg Dip

First: 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.

Second: Add the mayo and mustard and pulse a few more times. Scrape down the sides of the processor to ensure even mixing.

Third: Add the vinegar and the hot sauce and process until smooth. Taste and season with salt and pepper if desired.

Fourth: 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.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

Tools used to make this recipe

bowl of dip with veggies

What to serve with Deviled Egg Dip?

This dip is amazing because it can be served tons of ways. I like to place it in 1 or two bowls on a large platter and add crackers, fresh sliced, bell peppers, cucumber slices, baby carrots, and even cherry tomatoes.

Serving it as a dip is just the beginning! Spread in on burgers, add it to your tuna salad, or spread it on a slice of toast and top with a sprinkle of Everything Bagel Seasoning. It makes a fun breakfast or afternoon snack.

Can I make it ahead of time?

You can make it up to 2 days ahead of time. Keep in an air tight container in the refrigerator. I recommend storing the garnishes separately and then adding them just before serving.

How long does it last?

If you happen to have leftovers, keep the egg dip stored in the fridge in an air tight container for up to 2 days. Give it a quick stir before enjoying.

50 Best Easy Dip Recipes:

Craving more dips? Click here to see the rest of the list of the 50 Best Dips for Parties

cracker scooping out dip

Tapas Tips & Tricks

  • 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.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

bowl of dip with text "deviled egg dip"

This easy dip takes just a few minutes to whip up and is a crowd favorite. Make this instead of traditional deviled eggs for a stress free game day get together!

Easy Deviled Egg Recipes

bowl of dip with eggs

Deviled Egg Dip

Yield: 8 servings
Prep Time: 5 minutes
Total Time: 5 minutes

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

Ingredients

  • 1 dozen hard boiled eggs (peeled and quartered)
  • 1/3 cup mayonnaise
  • 4 ounces cream cheese (softened)
  • 2 tablespoons dijon mustard
  • 2 tablespoons distilled white vinegar
  • 2 teaspoons hot sauce
  • 1 tablespoon fresh chives (chopped fine)
  • paprika for garnish

Instructions

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

Notes

*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!

Nutrition Information:
Yield: 8 Serving Size: 1/4 cup
Amount Per Serving: Calories: 232Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 298mgSodium: 297mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 11g

This nutrition information was generated via a third party. I can not be held liable for any discrepancies in the information provided.

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