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Creamy Deviled Egg Dip in a glass bowl topped with paprika and fresh chives, served on a wooden board.
Layla

Deviled Egg Dip

All the creamy, tangy goodness of deviled eggs without the fuss of peeling shells - perfect for parties or lazy snacking.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

For the Eggs
  • 8 large eggs
For the Dip Base
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tsp Dijon mustard
  • 1 tsp yellow mustard
  • 1 tsp white vinegar
  • 0.5 tsp Worcestershire sauce
  • 0.5 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper freshly ground
For Garnish
  • 0.25 tsp paprika smoked or sweet
  • 2 tbsp fresh chives finely chopped

Equipment

  • Medium saucepan
  • Mixing Bowl
  • Potato Masher or Fork
  • Serving Bowl

Method
 

Cook the Eggs
  1. Place eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand 12 minutes. Transfer eggs to an ice bath and cool completely, about 10 minutes.
Make the Dip
  1. Peel the cooled eggs and roughly chop them into a mixing bowl. Use a potato masher or fork to mash until you have a mixture of fine crumbles and some chunkier pieces - you want texture, not a completely smooth paste.
  2. Add mayonnaise, sour cream, both mustards, vinegar, Worcestershire sauce, salt, and pepper. Fold together gently until just combined. Taste and adjust seasoning - it should be tangy and well-salted. The dip will look slightly loose but firms up as it chills.
  3. Transfer to a serving bowl, cover, and refrigerate at least 30 minutes or up to 2 days. Before serving, dust with paprika and scatter chives over the top. Serve with crackers, toasted baguette slices, or raw vegetables.

Notes

For the creamiest texture, mash the eggs while they are still slightly warm. The dip tastes even better after a day in the fridge as the flavors meld. If you prefer a smoother dip, pulse the cooked egg yolks separately with the mayonnaise mixture, then fold in chopped whites.