Deviled Egg Appetizer Dip Recipe - Allrecipes.com
Deviled Egg Appetizer Dip Recipe
  • READY IN 35 mins

Deviled Egg Appetizer Dip

Recipe by  

"A new twist on deviled eggs. Serve with crackers."

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

Directions

  1. Place eggs in a saucepan and cover with water. Bring to a boil; remove saucepan from heat and let eggs cook in hot water off the heat for 12 minutes. Pour off hot water and place eggs in a bowl full of ice water to cool.
  2. Peel and halve eggs. Chop about half the egg whites and place into a bowl.
  3. Put remaining egg whites and yolks in a food processor with mayonnaise, Dijon mustard, white wine vinegar, and hot sauce; process till smooth and transfer to a bowl. Fold chopped egg whites into the mixture to serve.
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Reviews More Reviews

Jun 03, 2013

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!

 
Mar 31, 2013

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.

 

5 Ratings

Nov 02, 2014

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!

 
Apr 06, 2015

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.

 

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Nutrition

  • Calories
  • 98 kcal
  • 5%
  • Carbohydrates
  • 0.6 g
  • < 1%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 104 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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