Description
Classic deviled egg flavors and all your favorite crunchy dippers make this creamy, delicious Deviled Egg Dip the perfect addition to your Easter brunch.
Ingredients
- 6 hard-boiled eggs, peeled and chilled
- 2 tablespoons sweet relish
- 1 cup light mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/8 teaspoon paprika, plus more for garnishing
- thinly sliced chives, for garnishing
- crackers, potato chips, carrots, cucumber slices, celery (for serving)
Instructions
- On a large cutting board, grate the chilled hard-boiled eggs using the large holes of a cheese grater. Chop any large chunks into smaller pieces with a knife, if needed. Reserve 1 tablespoon of the grated egg to garnish the dip with, if desired.
- In a large mixing bowl, stir together the mayonnaise, mustard, vinegar, salt, pepper and paprika. Add the grated egg and stir until well combined.
- Taste and add more salt or pepper, if desired.
- Transfer the dip to a serving bowl and garnish with the reserved grated egg, a sprinkle of paprika, and sliced chives.
- Keep refrigerated until ready to serve. Serve with crackers, potato chips and fresh vegetables for dipping.