Description
A creamy and zesty dip inspired by classic deviled eggs, perfect for scooping with veggies or chips at any gathering.
Ingredients
Scale
- 12 eggs (boiled)
- 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, for spice lovers)
- 1 teaspoon chives (chopped)
- ¼ teaspoon paprika or cayenne pepper
- 1 teaspoon chives (chopped, for garnish)
Instructions
- Prepare the eggs by peeling them and separating the egg whites from the yolks, or boil them.
- Place the yolks in a food processor with half the egg whites and chop the rest finely.
- Combine mayonnaise, cream cheese, stone ground mustard, white wine vinegar, and hot sauce in the food processor.
- Blend until smooth and creamy.
- Mix the creamy mixture with the chopped egg whites, seasoning with salt and pepper.
- Garnish with additional chives and paprika before serving.
Notes
Store in an airtight container in the fridge for up to 3 days. Can be made a day in advance for best flavor.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 70mg