Whether you are just a fan of the flavor of deviled eggs but don’t like the work of making them or you have extra hard boiled eggs you need used up, this dip is the perfect answer! It is easy and tasty!
Deviled egg dip gives you all that flavor you love without the pressure to make them look pretty. It comes together quick and easily and is perfect with a variety of dippers. Whether you are looking for a way to use up your Easter eggs or you want a fun appetizer for you next BBQ, this fun dip is perfect for so many occasions.
It is hard boiled egg season. If your family is anything like mine, there will be plenty.
Little Dude loves to dye them, but to be honest he’s not the only one. I love it too and even though they might not admit it I even have a few brothers who still like to dye the eggs too.
Luckily we like eggs and use them in lots of ways. My husband and Little Dude like to mash them up with some salt and pepper and just eat them like that.
We also enjoy deviled ham and egg salad, eggs in our tuna salad and eggs on salad. But deviled eggs are one of our favorite ways to enjoy hard boiled eggs. The problem is they are so much work!
Plus there is the issue of peeling a pretty egg. I can peel a dozen eggs for egg salad, no problem. They will probably look nice too.
But tell me I’m peeling them for deviled eggs and I am sure to run into problems. The shells will hold on for dear life and I’ll end up with hunks of missing white. Or the yolks will be all on one side, so one wall will be paper thin.
Is that just me? So instead of going through that hassle, I make deviled egg inspired recipes instead.
I have made it for our Easter party in years past and it was a hit. I made it again recently for family dinner and I was shocked how quickly the bowl emptied.
The bet part is how easily it comes together. The food processor does the heavy lifting, so no perfect eggs required.
I like to stir in some chopped eggs at the end for texture. Then just garnish it the way you like your deviled eggs and you are ready to go!
Boiling Eggs in the Instant Pot
If you want to use your instant pot to make the hard boiled eggs, it is really easy!
You can use the 5-5-5 method.
What is the 5-5-5 method?
Put the eggs on a rack in the instant pot with a cup of water on the bottom of the insert.
Cook the eggs for 5 minutes on high pressure.
Let the pressure naturally release for 5 minutes.
Add ice water and let them cool for 5 minutes.
Voila! Great hard boiled eggs!
What do you do with all of the hard boiled eggs around the house at Easter time? Tell me all about your favorite recipes in the comments or on social media.
- 12 eggs, hard boiled – divided
- 8 ounces cream cheese
- 3/4 cup mayonnaise
- 2 Tablespoons vinegar
- 2 Tablespoons mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- paprika and green onion for garnish
- Throw 6 eggs,5 more egg yolks, the cream cheese, mayo, vinegar, mustard, sugar, salt and pepper into a food processor and process until mostly smooth.
- Chop the 5 egg white leftover from step one and fold into smooth mixture. Spoon into serving dish.
- Slice or chop final egg and arrange on top. Garnish with paprika and green onion if desired.
- Serve with crackers, veggies or chips.
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Amount Per Serving: Calories: 121Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 106mgSodium: 163mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 4g
All nutritional information is estimated and will depend on the exact ingredients you use.