Deviled egg dip has all of the flavor found in your favorite egg salad in a smooth and creamy dip. Serve it with bread or crostini for a new party favorite.
Holly’s Recipe Highlights For Deviled Egg Dip
- Flavor: Creamy, tangy, and loaded with classic deviled egg goodness in a scoopable dip with a velvety texture.
- Prep Note: Perfect for parties, this dip comes together fast and can be prepped ahead of time.
- Time-Saving Tip: Most stores serve ready-made boiled eggs.
- Serving Suggestions: Serve with bread, crackers, veggies, or crostini for a crowd-pleasing snack!
Ingredient Tips
- Eggs: Make hard-boiled eggs or use the air fryer. These can be done days ahead of time.
- Filling: Cream cheese, mayo, and sour cream provide the rich and creamy base for deviled egg dip.
Variations
- Add a little pesto or tapenade for a savory twist.
- No sweet relish? Chop some pickles (sweet or dill) instead.
- Garnish with fresh herbs like dill or chives.
- Stir in finely diced celery or bacon bits after blending.
Our Favorite Dippers
Anything goes with deviled egg dip!
- Pick your favorite chips, crackers, pretzel rods, or pita bread for dipping and dunking.
- Celery, carrots, zucchini rounds, and broccoli or cauliflower florets are also great for guilt-free noshing!
- Or use the mixture as a spread for sandwiches, wraps, or a panini.
Storing Deviled Egg Dip
- Keep leftover deviled egg dip in a covered container in the refrigerator for up to 4 days. Stir and adjust seasonings before serving again.
- I don’t recommend freezing deviled egg dip due to the high amount of dairy ingredients that will change the texture of the dip once thawed.
Got Eggs?
Did you make this deviled egg dip? Leave us a comment and a rating below!
Deviled Egg Dip
This creamy deviled egg dip has all the classic flavors of deviled eggs in a smooth, scoopable spread, perfect for crackers or veggies!
Equipment
Ingredients
- 10 large eggs
- 2 ounces cream cheese softened
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons sweet relish
- 2 teaspoons white vinegar
- 1 ½ teaspoon yellow mustard
- ¼ teaspoon onion powder
- ¼ teaspoon salt or to taste
- paprika for garnish
Instructions
- Add eggs to a saucepan and fill the pot with water to ½-inch above the eggs. Over high heat, bring the water to a rolling boil, then cover, remove from heat. Let the eggs stand covered for 15 to 17 minutes.
- Fill a medium bowl with ice water and transfer the eggs to the ice water for 5 to 10 minutes. Peel the eggs under running cool water.
- Add the eggs to a food processor and pulse a few times until chopped. Add cream cheese, mayonnaise, sour cream, relish, vinegar, mustard, onion powder, and salt. Pulse until smooth, scraping the bowl as needed.
- Spoon into a serving bowl and garnish with a sprinkle of paprika.
Notes
Store leftover deviled egg dip in an airtight container in the fridge for up to 4 days. Stir and adjust seasonings before serving.
Nutrition Information
Calories: 121 | Carbohydrates: 2g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 165mg | Sodium: 181mg | Potassium: 73mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 352IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dip, Party Food
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