This Deviled Egg Dip takes everything you love about classic deviled eggs and turns it into a creamy appetizer. Made with hard-boiled eggs, mayonnaise, Greek yogurt, Dijon mustard, and sweet relish, it delivers the familiar tangy flavor in an easy-to-serve dip form.
A Quick Look at the Recipe
✅ Recipe Name: Deviled Egg Dip
🕒 Ready In: ~15 minutes
👪 Serves: 4 servings
🍽 Calories: ~180 per serving (estimated)
🥣 Main Ingredients: Hard-boiled eggs, mayonnaise, Greek yogurt, Dijon mustard, sweet relish
📖 Dietary Info: Gluten-free;
👌 Difficulty: Very easy - mix and chill
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Blending the eggs with both mayo and Greek yogurt creates a smooth, balanced texture that's rich without feeling heavy. Fresh dill adds a light, savory finish that keeps the dip from tasting flat or overly rich.
If you love crowd-pleasing dips like this, you might also enjoy our Crockpot Buffalo Chicken Dip, White Queso Dip, Taco Dip, or Mexican Street Corn Dip. These easy recipes are perfect for holiday spreads, game day snacks, or casual get-togethers.
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Why You'll Love this Deviled Egg Dip:
Classic Deviled Egg Flavor: All the tangy, savory flavor of traditional deviled eggs in an easy dip form.
Extra Creamy Texture: A blend of mayonnaise and Greek yogurt keeps the dip smooth and balanced.
Quick to Make: Comes together in about 15 minutes with minimal prep.
Perfect for Sharing: Ideal for parties, holidays, and casual gatherings.
Easy to Serve: Pairs well with crackers, chips, veggies, or toasted bread.
Key Ingredients:
- hard-boiled eggs. The base of the dip, providing classic deviled egg flavor and a creamy texture when blended.
- mayonnaise. Adds richness and helps create a smooth, spreadable consistency. Use Homemade Mayonnaise for the best flavor.
- sweet relish. Adds subtle sweetness and texture that complements the savory eggs.
- fresh dill. Lends a light, herby finish that keeps the dip from tasting heavy.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- No Greek yogurt: Use all mayonnaise for a richer, more traditional deviled egg dip.
- Extra tang: Add a splash of pickle juice or an extra teaspoon of Dijon mustard.
- Spice it up: Stir in a pinch of paprika, cayenne, or hot sauce for a little heat.
- Herb swap: Replace dill with chopped chives or parsley for a different herb profile.
- Chunkier texture: Mash the eggs by hand instead of blending for a more rustic dip.
How to Make Deviled Egg Dip:
- Step 1: Peel the hard-boiled eggs and use a grater to finely grate them. Add them to a medium sized bowl.
- Step 2: Add the mayonnaise, Greek yogurt, sweet relish, Dijon mustard, chopped dill, salt, and pepper to the bowl. Stir until smooth and fully combined.
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Recipe Notes & Tips:
- Use fully cooled eggs: Cold hard-boiled eggs grate more cleanly and evenly than warm eggs.
- Grate finely: Using the small holes on a box grater creates a smoother dip texture.
- Mix gently: Stir just until combined to keep the dip light and creamy.
- Chill before serving: Refrigerating helps the flavors meld and improves texture.
- Serving Suggestions: Serve this deviled egg dip with crackers, tortilla chips, fresh veggies, or alongside recipes like Toasted Pine Nut Hummus, Guacamole Bites, or Cucumber Rolls for an easy appetizer spread.
How to Store:
Refrigerator: Store deviled egg dip in an airtight container in the refrigerator for up to 3 days. Stir gently before serving if needed.
Make Ahead: Deviled egg dip can be made up to 24 hours in advance. Keep it covered in the refrigerator and give it a quick stir before serving.
Freezer: Freezing is not recommended for deviled egg dip, as the texture can become watery and grainy once thawed.
Deviled Egg Dip FAQs:
Deviled egg dip is smoother and more spreadable than egg salad. Grating or finely mixing the eggs creates a creamy texture similar to deviled egg filling rather than chunky egg salad.
For a smoother dip, mix thoroughly or add a small spoonful of mayonnaise. For a thicker dip, reduce the amount of yogurt or relish slightly.
Yes, deviled egg dip can be made using all mayonnaise instead of Greek yogurt. The yogurt adds tang and lightness, but the recipe still works without it.
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Deviled Egg Dip
Ingredients
- 6 hard boiled eggs
- ½ cup mayonnaise
- ½ cup greek yogurt
- 2 tablespoons sweet relish
- 1 tablespoon dijon mustard
- 1 sprig fresh dill, chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Peel the hard-boiled eggs and use a grater to finely grate them into a medium mixing bowl.
- Add the mayonnaise, Greek yogurt, sweet relish, Dijon mustard, chopped dill, salt, and pepper to the bowl.
- Stir until smooth and fully combined, using a spatula to break up any remaining egg pieces.
- Taste and adjust seasoning with additional salt, pepper, or mustard as needed.
- Transfer the deviled egg dip to a serving bowl, cover, and refrigerate for at least 30 minutes before serving so the flavors can meld.
Video
Nutrition
Notes
- Use fully cooled eggs: Cold hard-boiled eggs grate more cleanly and evenly than warm eggs.
- Grate finely: Using the small holes on a box grater creates a smoother dip texture.
- Mix gently: Stir just until combined to keep the dip light and creamy.
- Chill before serving: Refrigerating helps the flavors meld and improves texture.
- Serving Suggestions: Serve this deviled egg dip with crackers, tortilla chips, fresh veggies, or alongside recipes like Toasted Pine Nut Hummus, Guacamole Bites, or Cucumber Rolls for an easy appetizer spread.
Kae says
Served this with regular crackers, everyone loved it!