Creamy Deviled Egg Dip

This creamy appetizer is a delicious way to use up your leftover boiled eggs from Easter.

I love eating deviled eggs and I knew this tangy dip filled with all the flavors of my favorite appetizer would be a winner.

Serve it at holidays, picnics, and potlucks this spring!

Print Recipe

Ingredients

• 6 boiled eggs peeled
• 1/4 cup mayo I use Duke's
• 2 heaping tbsp yellow mustard
• 2 heaping tbsp relish
• 1 tsp hot sauce
• salt white pepper, and paprika to taste
• 2 tbsp chives/green onions diced for topping

Instructions

• . Add all ingredients except the green onions to a food processor or blender.
• Blend until all chunks are gone and it is creamy and smooth.
• Pour into a serving bowl, smoothing the top.
• Garnish with diced green onions.
• Serve with fresh chopped veggies and crackers for dipping.

Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog

For The Love of Food Blog

This recipe is perfect for using up Easter eggs.

Just peel six boiled eggs and add to a food processor or blender. 

Pulse the eggs until they are broken into small bits. 

Add all remaining ingredients (except for green onions) to the blender.

I used hot sauce to taste and ended up adding 1 tsp of this tasty Yellow Bird sauce.

Blend until all chunks are gone and it is creamy and smooth. 

Pour into a serving bowl, smoothing the top.

Garnish with diced green onions. 

Serve with fresh chopped veggies and crackers for dipping. Enjoy!