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DEVILED EGGS DIP
Prep Time 15 minsCook Time 7 mins
Total Time 22 mins
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 241 kcal
Ingredients
- 12 eggs
- ½ cup mayonnaise full fat and organic
- 4 ounces cream cheese full fat
- 2 tablespoon stone ground mustard
- 1 tablespoons white wine vinegar
- 1 tablespoon red hot sauce optional
- 1 teaspoon chives chopped
Garnish:
- ¼ teaspoon paprika or cayenne pepper
- 1 teaspoon chives chopped
Instructions
- If you have leftover boiled eggs, peel them and separate the egg whites from the egg yolks.
- If you need to boil your eggs, place them in a saucepan and cover with water. Bring to a boil, boil for 2-3 minutes, after which remove saucepan from heat and let eggs cook in the hot water, using the residual heat for about 10-12 minutes. Pour off hot water and place eggs in a bowl full of ice water to cool.
- Another method would be to boil the eggs for 7 minutes, after that place them under cold water to cool.
- Peel and separate the eggs, add the egg yolks to a food processor.
- Add the egg whites to a medium bowl. Add about ½ of the egg whites to the food processor, and finely chop the remaining egg whites and set aside back in the bowl.
- Add mayonnaise, mustard, white wine vinegar, cream cheese and hot sauce to the food processor. Process until smooth and creamy.
- Transfer mixture to the bowl with the chopped egg whites. Season with salt and pepper, add chopped chives and gently stir everything together.
- Transfer to a dip serving bowl, sprinkle with paprika or if you prefer something more spicy you can use cayenne pepper.
- Garnish with chopped chives and serve immediately.
- If you want to serve the dip later, store it in an airtight container in the fridge or place in a serving dip bowl and cover with plastic wrap. Garnish with paprika and chives right before serving.
- Enjoy!
source:https://sweetandsavorymeals.com/