Okay, now seriously, who doesn’t love Deviled Eggs? These are always the first things to go at every BBQ I’ve ever attended. When I make them, I always buy at least three dozen eggs to ensure there are enough to go around. It seems like it’s everyone’s favorite treat. But let’s face it, there are a few problems with these little guys. Firstly, they can be difficult to transport. Unless you invest in one of those special-made egg holders, you are going to find them slipping and sliding around on whatever plate you put them on. And if you use plastic wrap over top, you end up smushing them down so they don’t look as nice. Plus, it seems like everyone just wants to get their hands on one, and as a result they move them around and inevitably drop them here and there. And the biggest annoyance of all is that they are time intensive to make, what with halving them, mixing the filling together and spooning it into each half.
Wouldn’t it be nice if there was a better way to get that same great taste without all the extra effort?
Well may I present to you this SUPER easy and amazing Deviled Egg Dip? Yep, you heard me right. This is the greatest thing ever. Everything you love about Deviled Eggs but in a super easy to make and transport form.
Here’s what you’ll need:
6 eggs, hard-boiled and peeled
1/2 – 3/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon yellow mustard
1/2 teaspoon tabasco sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
Green onion tops, sliced thin for garnish
1. Add all of ingredients to a food processor (except the green onions) – starting with 1/2 cup of mayonnaise.
2. Blend until smooth and creamy, scraping down the sides as necessary.
3. Taste and adjust seasonings and add additional mayonnaise, if needed.
2. Spoon into a bowl, cover and chill for 20 – 30 minutes.
3. Use a whisk to whip it up again before serving and garnish with sliced green onions, if desired.
Serve with toast points, toasted baguette slices, crackers or vegetables for dipping.
Great use for leftover hardboiled eggs.
Fun alternative to making deviled eggs, especially when you’re cooking for a crowd.
To boil the eggs, add them to a sauce pan and cover with cold water by 3 inches. Bring to a boil, turn the heat off, cover the pot and let them sit for 15 minutes. Drain the water and gently shake the eggs around in the dry pan to lightly crack the shells all over. Cover with cold water and let cool before peeling.
Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.