Last fall, I shared a quick look at the recipe for southern-style deviled egg dip in an Instagram post and thought I would give y’all a proper recipe since Easter is coming up soon. I made this easy appetizer for an office holiday potluck and it was allll gone by the end of the lunch. One thing that makes deviled egg dip perfect for group events is that it fits into a number of different diet regimens but is still absolutely delicious. Whether you’re on the keto diet, gluten-intolerant, a vegetarian, or a traditional omnivore like me, you can enjoy it no problem!
I am an unabashed deviled egg fiend. Have been since I was a little bitty girl (funny story on that here) so I’m particular about the flavors. They have to be just right. This deviled egg dip is spot on but also customizable in case your tastes are different. Perhaps the best part about making deviled egg dip is that it’s easy, especially in comparison to making traditional deviled eggs. Your eggs don’t have to be perfect. There’s no cutting or fussy presentation involved because everything gets thrown into a food processor then whirled around until smooth.
As far as how to serve deviled egg dip, just spoon it into a bowl and pick whatever dippers you like. Here, I used celery sticks and buttery crackers. To complete the look, garnish the dip with chopped chive, paprika, and cayenne. Trust me and don’t skip this step. In addition to providing the deviled egg aesthetic, these garnishes add important flavor points. It wouldn’t be southern without a little kick, right? That is where the cayenne comes in. I also add a healthy dose of hot sauce before blending everything together. I hope you’ll try this recipe for yourself. It’s perfect for Easter brunch but you don’t really need an excuse to make it. You also won’t need much time as it takes just 20 minutes to make—and only five minutes if you’re using pre-boiled eggs! You simply cannot beat it. Here are more easy appetizer ideas you’ll love, including avocado deviled eggs. As always, thank you so much for reading!
Classic deviled egg flavors in an easy, two-step dip.
- 12 eggs boiled and peeled
- 1/2 cup mayonnaise
- 2 tablespoons mustard
- 4 ounces cream cheese
- 3 tablespoons sweet relish
- hot sauce to taste
- sea salt to taste
- black pepper to taste
- 1 teaspoon chive chopped
Add eggs, mayonnaise, mustard, cream cheese, and relish to a food processor and pulse until mixture starts to look smooth, scraping sides of bowl, as necessary.
Add hot sauce, salt, and pepper to mixture then continue processing until smooth and uniform.
Convey dip into a bowl. Cover and chill if not serving immediately.
Sprinkle cayenne and paprika over top of tip then finish with a sprinkle of chive. Serve with crackers, celery sticks, carrots, pita chips, etc.
Recipe can be made up to two days ahead of time. To do so, reserve garnishes until just before serving. Store refrigerated in a tightly sealed container.