If you love deviled eggs but not all the work it take to make a platter of them, this is the recipe for you. Deviled egg dip has all the flavors you love from the classic Easter dish but with so much less work. Here's how to make deviled egg dip including our Test Kitchen's favorite way to serve it.
Deviled Egg Dip Ingredients
You'll find that the ingredients to make deviled egg dip are very similar to what you'd use to make classic deviled eggs. Here's what you'll need.
- Eggs: You'll need six hard boiled eggs to make the dip. Below, we'll walk you through exactly how long to cook your eggs for the perfect texture.
- Relish: Our recipe testers preferred the flavor of sweet pickle relish in this recipe but you could easily swap in dill pickle relish.
- Shallot: A little finely diced shallot gives the dip onion-like flavor without overpowering the other ingredients.
- Capers: This ingredient is optional, but we loved the tangy, briny flavor that drained capers added to the finished deviled egg dip recipe.
- Greek Yogurt: We found that full-fat Greek yogurt provided the best flavor and texture but you can use whatever plain Greek yogurt you like.
- Mayo: A 1/4 cup of mayo adds richness and creaminess.
- Mustard: This recipe calls for Dijon mustard. If you don't have any on hand, you can substitute yellow mustard but the flavor won't be quite the same.
- Vinegar: Cut through the richness of the yogurt and mayo with a little white wine vinegar.
- Seasonings: To flavor the dip, we're adding hot sauce, salt, pepper, and chives. Top the finished bowl with a sprinkle of paprika just like you would deviled eggs!
How to Make Deviled Egg Dip
Making deviled egg dip is easier than assembling a platter of deviled eggs. Here's a quick look at how to make it at home.
- Boil the eggs for 15 minutes and place in an ice bath to cool.
- Once cooled, peel the eggs. After the shells have been removed, shred the eggs with a box grater.
- Stir in the relish, shallots, and capers.
- Add the sauce ingredients and sprinkle with chopped chives and paprika.
What to Serve with Deviled Egg Dip
Serve this deviled egg dip recipe with crackers, vegetable crudité, or chips. Make an Easter charcuterie board with this easy dip recipe as the centerpiece. Our recipe testers liked it best with cucumbers, carrots, bell peppers, and sugar snap peas.
Ingredients
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6 eggs
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2 tablespoons sweet pickle relish
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1 shallot, finely chopped (2 Tbsp.)
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1 tablespoon capers, drained
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1/3 cup full fat plain Greek yogurt
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1/4 cup mayonnaise
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1 tablespoon Dijon mustard
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1 teaspoon white wine vinegar
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1/2 teaspoon bottled hot pepper sauce
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1/4 teaspoon kosher salt
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1/4 teaspoon ground black pepper
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2 tablespoons chopped fresh chives, divided
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Paprika
Directions
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Place eggs in a single layer in a medium saucepan. Add enough cold water to cover the eggs by 1 inch. Bring to a full rolling boil over high heat. Remove from heat, cover and let stand 15 minutes; drain. Place eggs in ice water until cool enough to handle; drain.
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To peel eggs, gently tap each egg on the countertop. Roll egg on countertop under the palm of your hand. Peel off eggshell, starting at the large end.
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Using the large holes of a box grater, shred eggs into a medium bowl. Use a fork to coarsely mash the eggs.
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Stir in relish, shallot, and capers. Add Greek yogurt, mayonnaise, mustard, vinegar, hot pepper sauce, salt, and pepper. Fold in until combined. Fold in 1 Tbsp. chives. Top with remaining 1 Tbsp. chives and paprika. Serve with vegetable crudités and/or crackers.
Nutrition Facts (per serving)
| 108 | Calories |
| 8g | Fat |
| 4g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 9 | |
| Calories 107.8 | |
| % Daily Value * | |
| Total Fat 7.9g | 10% |
| Saturated Fat 1.8g | 9% |
| Cholesterol 127mg | 42% |
| Sodium 226.9mg | 10% |
| Total Carbohydrate 3.7g | 1% |
| Dietary Fiber 0.6g | 2% |
| Total Sugars 2.2g | |
| Protein 5.5g | 11% |
| Vitamin D 0.7mcg | 3% |
| Vitamin C 1.4mg | 2% |
| Calcium 35mg | 3% |
| Iron 0.9mg | 5% |
| Potassium 103.5mg | 2% |
| Fatty acids, total trans 0g | |
| Vitamin D 27.8IU | |
| Alanine 0.3g | |
| Arginine 0.3g | |
| Ash 1g | |
| Aspartic acid 0.5g | |
| Caffeine 0mg | |
| Carotene, alpha 5.9mcg | |
| Choline, total 103.1mg | |
| Copper, Cu 0mg | |
| Cystine 0.1g | |
| Energy 451kJ | |
| Fluoride, F 0.4mcg | |
| Folate, total 21mcg | |
| Glutamic acid 0.6g | |
| Glycine 0.2g | |
| Histidine 0.1g | |
| Isoleucine 0.2g | |
| Leucine 0.4g | |
| Lysine 0.3g | |
| Methionine 0.1g | |
| Magnesium, Mg 9.2mg | |
| Manganese, Mn 0.1mg | |
| Niacin 0.1mg | |
| Phosphorus, P 88mg | |
| Pantothenic acid 0.6mg | |
| Phenylalanine 0.2g | |
| Phytosterols 1.5mg | |
| Proline 0.2g | |
| Retinol 54.3mcg | |
| Selenium, Se 11.9mcg | |
| Serine 0.3g | |
| Starch 0g | |
| Theobromine 0mg | |
| Threonine 0.2g | |
| Vitamin E (alpha-tocopherol) 0.7mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.2g | |
| Valine 0.3g | |
| Vitamin A, IU 384.2IU | |
| Vitamin A, RAE 64.4mcg | |
| Vitamin B-12 0.4mcg | |
| Vitamin B-6 0.1mg | |
| Vitamin K (phylloquinone) 14.9mcg | |
| Water 47g | |
| Zinc, Zn 0.6mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
