Deviled Egg Dip
This creamy deviled egg dip has all the classic flavors of deviled eggs in a smooth, scoopable spread, perfect for crackers or veggies!
Foto: Spend With PenniesIngredients
12 servings
- 10 large eggs
- 2 ounces cream cheese (softened)
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons sweet relish
- 2 teaspoons white vinegar
- 1 ½ teaspoon yellow mustard
- ¼ teaspoon onion powder
- ¼ teaspoon salt (or to taste)
- paprika (for garnish)
Steps
Add eggs to a saucepan and fill the pot with water to ½-inch above the eggs. Over high heat, bring the water to a rolling boil, then cover, remove from heat. Let the eggs stand covered for 15 to 17 minutes.
Fill a medium bowl with ice water and transfer the eggs to the ice water for 5 to 10 minutes. Peel the eggs under running cool water.
Add the eggs to a food processor and pulse a few times until chopped. Add cream cheese, mayonnaise, sour cream, relish, vinegar, mustard, onion powder, and salt. Pulse until smooth, scraping the bowl as needed.
Spoon into a serving bowl and garnish with a sprinkle of paprika.
Nutrition Facts
Macronutrients
Calories121
Source: Spend With Pennies
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