Ingredients
Eggs
- 12 eggs
Dip Base
- ½ cup mayonnaise (full fat and organic)
- 4 ounces cream cheese (full fat)
- 2 tablespoons stone ground mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon red hot sauce (optional)
Garnishes and Seasonings
- 1 teaspoon chives (chopped), plus extra for garnish
- ¼ teaspoon paprika or cayenne pepper
- Salt and pepper to taste
Instructions
- Peel the Eggs: Begin by peeling your boiled eggs carefully to avoid damaging the whites.
- Boil the Eggs: If your eggs are not pre-cooked, place them in a saucepan covered with water. Bring to a boil, then boil for 2-3 minutes before removing from heat. Let the eggs continue cooking in the residual hot water for 10-12 minutes. Cool by transferring to a bowl of ice water.
- Alternative Boiling Method: Alternatively, boil eggs for 7 minutes, then place under cold running water to cool rapidly.
- Separate Eggs: Peel all eggs and carefully separate the yolks and whites. Set the yolks aside for processing.
- Chop Egg Whites: Finely chop approximately half of the egg whites and place them in a medium bowl. Add the remaining egg whites into the food processor for further chopping.
- Create Creamy Mixture: Add mayonnaise, cream cheese, stone ground mustard, white wine vinegar, and optional hot sauce to the food processor with the egg yolks and half of the egg whites. Process until smooth and creamy.
- Combine Mixture: Transfer the creamy egg yolk mixture to the bowl with the chopped egg whites. Season with salt and pepper, add chopped chives, and gently stir to combine all ingredients evenly.
- Transfer to Serving Bowl: Spoon the dip into a serving bowl. Sprinkle the top with paprika or cayenne pepper for added color and spice.
- Garnish: Garnish the dip with additional chopped chives before serving.
- Store Properly: If not serving immediately, store the dip in an airtight container in the refrigerator. If serving later, cover the dip in the serving bowl with plastic wrap and add garnishes just before serving.
- Enjoy: Serve chilled and enjoy this delicious deviled eggs dip as a snack or appetizer.
Notes
- For best texture, use full-fat mayonnaise and cream cheese.
- You can adjust the spiciness by varying the amount of hot sauce and the type of paprika or cayenne pepper.
- If you prefer a smoother dip, finely chop all egg whites in the food processor instead of half.
- Store leftovers in the refrigerator for up to 3 days.
- This dip pairs well with crackers, fresh vegetables, or toasted bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat