Presenting your favorite dip for summer.
Something so easy shouldn’t taste this good.
I have a theory about food…
… well, I have quite a few theories about food, but for once let me try to focus:
Theory: most foods have great versions, good versions and bad. Take a cheeseburger. There are a few incredible cheeseburgers out there (like Hilary’s Smash Burgers!) and there are terrible cheeseburgers but most cheeseburgers are just fine, thank you.
There are other foods, though, where there seems to be no in-between. It’s either amazing or crap and these foods don’t lend themselves to the average. Meatloaf, for example. When you get a tender, flavorful slice of meatloaf, it’s heaven sent. But most meatloaf is god-awful. There’s no middle ground. Cake is another example. There are few things better than a really moist, perfect slice of cake. Yum. Most cake, though, is dry and ick and I’ve never had cake where I thought, “Yeah, fine, that’s a decent piece of cake.” Cake is awesome or it sucks. Done.
Deviled eggs fall into this latter category. There are few things I love more than a great deviled egg. Damn. I could eat a dozen in one sitting. (This is not a theory.) But I rarely eat them because 1) I won’t make deviled eggs myself as I haven’t the patience to peel hard boiled eggs without destroying them and 2) good deviled eggs are not easy to find. Even at the finest restaurants they tend to be dry, chalky and without taste.
Imagine my thrill, then, when a close friend of mine, Jeff, who is a wonderful and creative cook, shared with me a recipe called “Egg Chive Dip.” I of course messed with it, the way I do, to move it towards deviled eggs and came up with a tweaked version of Jeff’s already stellar recipe that gives you all the wonderfulness of a deviled egg without all the hassle!
Trust me, you will be dipping into this all summer long.
DEVILED EGG DIP
4 hard boiled eggs (I confess, I get mine cooked and peeled at Costco or Trader Joe’s…)
8 oz block of cream cheese, softened
1/4 cup heavy cream
4 T Duke’s Mayonnaise
1 T Dijon Mustard
1 T Wooster (Worcestershire Sauce)
1 T cider vinegar (red wine vinegar or even pickle juice will work)
1 t salt
1 t black pepper
1/2 t cayenne (or paprika)
1/3 to 1/2 cup minced chives (one full packet of chives from the store works)
In the bowl of a food processor, chop the eggs pretty fine.
Add everything else to the food processor but the chives.
Blend the crap out of it. I like this really smooth, but you can play with your own favorite texture. If it’s too dry or thick, add a little more mayo and/or heavy cream. A splash of your vinegar component will help, too.
Taste for seasoning! What else do you need?
Remove to a bowl and stir in your chives. And then, if you’re me, add more chives!
Serve with crackers, crudite’, potato chips… or just with a spoon!
IMPORTANT: This is also wonderful with crispy bacon, chopped, added to the dip!
25 thoughts on “Deviled Egg Dip”
Sounds great i do like a good deviled edd
I think you will love it then! Thanks so much for reading!
No worries have a great day
And now I’ll get to try YOUR recipe, which I am excited about! You’ve clearly given it some zing. Additionally, I can now take it off of the “Tom list” for future get together’s…you’ve certainly elevated the recipe.
I did not elevate it at all! Just made it a little bit different 🙂 thank you again!!
What an interesting recipe! I never thought of turning deviled eggs into a dip!
Dorothy, it is new to me as well! But I will be making it all the time now : ) Thank you for reading! Love your blog. I’m trying a gluten free version of your mayo cake soon!
Thank you so much! I made the gluten-free version this week for a friend and used a sweeter ganache and she was delighted!
Do you have a gluten-free mix you prefer?
I use the King Arthur Gluten Free All-Purpose Flour, measure for measure, and have great luck with it.
Thank you! Just ordered some : )
Happy GF cooking!
Yum!! Will have to try this, thanks!!!
Mike! It’s really good 🙂
Looks delicious. I am sure that it is low on calories. Ha Ha. Doesn’t matter, I am going to try it anyways. Thanks for the recipe.
Lol. It’s just eggs/protein …right, Geri? I hope you enjoy, and you can eat it with celery and carrots and then it’s low-carb!
Thank you, Mary! Hope you’re doing well!
Perfect timing, right as I’m starting keto again! 🙌
Jeffy it’s a perfect keto dish! I hope you enjoy.
Heaven in a bowl!! Thank you for sharing this!
Hey! Thank you! I think so as well LOL… so glad you enjoyed and thank you for reading!