Recipe by Joanne
"A new twist on deviled eggs. Serve with crackers."
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white wine vinegar
red hot sauce
Left the recipe just as it was. When I finished I carved out a loaf of Italian Round Bread and put the Egg Appetizer inside. Carved up another loaf for scooping and dipping. Was gone inside 10 minutes and I used 3 dozen eggs! Was absolutely delicious - a keeper!
I added a few spices to the egg mixture (onion powder, garlic powder, dill weed, fresh ground pepper, salt, sprinkle of paprika) but other than that I kept to the recipe. I served half of this with Townhouse crackers and stuffed the other half in celery. This was a little too mayonnaise-y for us but we still ate every bit of it. Great base recipe--I can already see the variations on additions.
This dip was amazing and people devoured it before all others! I served it with a sliced baguette but any lightly seasoned cracker would be great too. The only thing I added was a little salt and pepper and about 1/3 cup of bacon bits because that's how I do my regular deviled eggs. This one is a hit!
I made this for Easter brunch. It was very tasty and I will make it again but I would reduce the sauce. It was just a little too watery for my family and I. But it was very yummy and will be made again.
* Percent Daily Values are based on a 2,000 calorie diet.
Deviled Egg Appetizer Dip
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 85
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