Easy Deviled Egg Dip Recipe for Parties
Make this creamy, crowd-pleasing deviled egg dip instead of traditional deviled eggs. It captures all the classic flavors in a simple spread perfect for crackers, chips, or vegetables.
- Prep Time: 20 min
- Cook Time: 10 min
- Total Time: 30 min
- Yield: About 2 cups 1x
- Category: Appetizer
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 large eggs
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 2 tablespoons sweet pickle relish
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh chives, for garnish
- 2 slices bacon, cooked and crumbled (optional)
Instructions
- Place eggs in a saucepan and cover with cold water. Bring water to a boil, then remove from heat, cover, and let stand for 10 minutes.
- Drain the hot water and immediately cover the eggs with ice water to stop the cooking process. Once cool, peel the eggs.
- Cut the peeled eggs in half lengthwise. Scoop the yolks into a medium bowl. Place the egg whites on a plate for later use.
- Add the softened cream cheese, mayonnaise, mustard, sweet pickle relish, vinegar, salt, and pepper to the bowl with the yolks.
- Use a fork or an electric mixer on low speed to mash and mix the ingredients until the mixture is mostly smooth.
- Chop the cooked egg whites into small pieces. Gently fold the chopped egg whites into the yolk mixture until just combined.
- Transfer the deviled egg dip to a serving bowl. Cover and chill in the refrigerator for at least 30 minutes to allow flavors to blend.
- Before serving, sprinkle the top with chopped chives and crumbled bacon, if using. Serve this easy party dip appetizer with your favorite crackers or fresh vegetables.
Notes
- You can prepare the dip base up to 2 days ahead of time. Store it covered in the refrigerator. Add garnishes just before serving.
- For a tangier flavor, substitute Dijon mustard for some or all of the yellow mustard.
- This recipe works well as a cold dip for crackers or a savory egg spread for vegetables.
Nutrition
- Serving Size: 1/4 cup
- Calories: 210
- Sugar: 2
- Sodium: 280
- Fat: 19
- Saturated Fat: 6
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 8
- Cholesterol: 185