Deviled Egg Dip
This Deviled Egg Dip takes everything you love about classic deviled eggs and turns it into a creamy appetizer.
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.
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