Deviled Egg Dip – Perfect for BBQ Season
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.
This is a fantastic idea! I love deviled eggs, I never would have thought of turning them into a dip!
Wow, I cannot believe someone hasn’t come up with this before! Such a simple solution to the issues with transporting deviled eggs and what a tasty treat!
What a delicious-sounding alternative to deviled eggs! And probably a whole lot easier. I can’t wait to give this a try. Thanks for sharing! Smiles, Linda at Paper Seedlings
Thank you so much for the egg dip, it sounds awesome! Pinning it.
Happy 4th. of July.
PS: I have a flag cake too, lol
OMG yum, this is perfect. So much simpler than making deviled eggs. Plus this can be transferred easier for sure. Win in my book, def will have to try. Found you at the Crafty and Delicious Party!
Hi Katie, I would love you to stop by Food on Friday: BBQ over at Carole’s Chatter to add this to the recipe collection! Cheers!
I’ve been looking for something simple to take to my sister’s firework watch party tonight. I’ve got it now. Thank you. Great simple and easy recipe.
Oooh, I love deviled eggs so I imagine I would love this, too! I’ve never thought of making them into a dip! Thank you for sharing at the #HomeMattersParty with us! I’ll be pinning!
I love deviled eggs – this sounds great 🙂 I think it would also work really well in sandwiches.
Love this- so much easier than making a bunch of deviled eggs. Thanks!