Wednesday, March 23, 2016

Deviled Egg Dip

Deviled eggs; a truly southern holiday tradition.  Deviled eggs and holidays or potlucks go hand in hand.  While they usually make an appearance at all of our holiday gatherings, I believe that they are a staple on most tables on Easter.  I mean, what is Easter without a platter of deviled eggs?

I've tried several varieties of deviled eggs, an honestly, I've never met a deviled egg I don't like.  What is about those hard boiled egg white halves filled with creamy, buttery filling that just so addicting?

But, have you ever thought about mixing things up a bit?  I mean, not totally nixing those infamous deviled eggs, but serving them up as a dip.  Everything we love about those simple, little eggs but served up on a cracker.

This dip comes together in a matter of minutes.  The longest part of the process is waiting on the eggs to boil and cool.  That prep time could be cut in half if you're using up some of those dyed Easter eggs.

I stuck with the basics when it came to making this dip; a little mayo, Greek yogurt, mustard and a few other seasonings which yielded a perfectly creamy dip.  It truly did taste like a mashed up deviled.  But, honestly, you could customize this dip however you like; throw in some bacon, mix in some homemade pimento cheese, maybe even some cheese.  The options are endless.
Whether you're looking for a dip, a little spin on a classic or  way to use up some of those dyed Easter eggs, this dip is for you.  Simple, packed full of flavor and oh-so-addicting.

Deviled Egg Dip

6 Eggs
1 Tbsp white vinegar
2 Tbsp mayonnaise
2 Tbsp Greek yogurt
1 Tbsp mustard
1/4 Tsp dried dill
Splash of hot sauce
Salt and pepper, to taste
1/2 Tsp dill pickle juice
Pinch of sugar
Paprika, for garnish


Place the eggs in a pot and fill with enough water to cover the eggs, add vinegar and place over high heat.  Once water reaches a rapid boil, cover with the lid and remove from heat.  Allow eggs to sit for 15 minutes, drain water and allow to cool enough to tough.  Peel the eggs and place in cold water to help them cool more quickly.

Halve four eggs, scoop out the yolks and place in a separate bowl.  Place the egg whites and 2 remaining whole eggs in a bowl and mash with a fork until small chunks are formed.  Set aside.

Place mayonnaise, yogurt, mustard, hot sauce and dill pickle juice in the bowl with the egg yolks and beat on high until light and creamy.  Fold in the egg whites and egg yolk chunks, place in serving dish and serve with crackers.

Store in an airtight container in the refrigerator.

Recipe source: A Lynsey original

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