Deviled Egg Dip

Here’s a different way to serve up a classic appetizer: Deviled Eggs as a dip! All of the flavors that you love, easily served on a crisp cracker.


Recipe Stats

Total Time: 1 hour, 20 minutes

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 10


  • 1 dozen large eggs
  • 2 tbs white vinegar
  • 1 cup mayonnaise
  • 1 tbs yellow mustard
  • Salt & pepper
  • Paprika (optional)
  1. In a large saucepan, cover the eggs with cold water, so that there is 1 inch of water above eggs.
  2. Add vinegar; bring to a rapid boil.
  3. Cover the saucepan and remove from heat; let stand for 15 minutes.
  4. Drain the water from eggs and run them under cold water.
  5. Shake the pan vigorously to crack the shells; let the eggs cool in the water for a few minutes.
  6. Peel the shell off the eggs; cut eggs in half, lengthwise.
  7. Remove egg yolks and place in a food processor.
  8. Coarsely chop half of the egg whites; transfer to a large bowl.
  9. Add the other half of egg whites to the food processor with the yolks.
  10. Add mayonnaise and mustard to food processor; process until smooth.
  11. Transfer mixture into large bowl with chopped egg whites; stir until well blended.
  12. Season with salt and pepper, to taste.
  13. Cover and refrigerate for at least 1 hour.
  14. Serve cold with crackers; garnish with paprika, if desired.

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