Deviled Egg Dip

This Loaded Deviled Egg Dip takes everything you love about deviled eggs and turns them into a creamy, scoopable appetizer. The dip is packed with bacon, cheddar, and chives and is perfect for holidays, game day, or any gathering.

Jump to:

• ❤️ Why this recipe works
• 🗒 Ingredients
• 🥚 Recipe tips
• ⏲️ How to make ahead
• 🎉 Variations on recipe
• 🥣 More party dips
• 📖 Recipe
• 💬 Comments

Are deviled eggs the most classic party appetizer ever? I'm a fan of making them, serving them, and eating them. But I also love a good dip. And turning deviled eggs into dip is basically brilliant.

Deviled egg dip is not something I made up and there are many versions on the internet. But one thing I've noticed about most of them is that they're totally smooth and creamy, almost like the actual filling in the deviled egg.

They can be tasty, but they almost remind me of an egg baby food, which gives me a bit of an ick. So, I decided to make my own deviled egg dip that is a little bit chunky and not at all a puree.

It has all the flavor of any deviled egg dip, is perfectly scoopable, and won't make you feel like you're eating deviled egg baby food or mousse.

❤️ Why this recipe works

It uses both mayo and sour cream: this combo builds a creamy base that tastes creamy and rich, but is also lightened and brightened by the sour cream. Some deviled egg dips use all mayo, but I find the sour cream really helps with the flavor and consistency!

Eggs are left a little chunky: mashing the eggs just until broken down keeps the dip scoopable while leaving enough texture so it feels like actual deviled eggs and not just the filling. It's up to you how much you want to mash them. I like mine smoother than the typical egg salad, but with egg pieces still visable.

Classic deviled egg elements are incorporated: the dip contains dijon mustard, dill relish, and smoked paprika, which are all ingredients many classic deviled egg recipes have.

Add-ins can be customized: once you have the base recipe, you can add in any ingredients you want. I use crumbled bacon, shredded cheddar, and chives in my recipe, but you can use any add-ins you want!

Can be served with a variety of dippers: there are so many dippers that go well with this dip! Potato chips, pretzel crisps, crackers, tortilla chips, carrot sticks, celery, endive... the options are endless!

🗒 Ingredients

Here's everything you need to make this deviled egg dip (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):

• Large hardboiled eggs
• Mayonnaise
• Sour cream
• Dijon mustard
• Dill relish
• Garlic powder
• Smoked paprika
• Salt & pepper
• Shredded cheddar cheese
• Crispy bacon
• Chives
• Dippers of your choice

🥚 Recipe tips

• If you can never get your hardboiled eggs perfect, I recommend making them in an Instant Pot! Once you figure out how you like them, you can set your machine to those settings and get perfect hardboiled eggs every single time. This is the only way I make hardboiled eggs these days.
  
• Start by chopping your peeled hardboiled eggs (you can use an egg slicer to make it easier) and then mashing them with a fork or potato masher as much as you want. I like to leave mine a bit chunky!

• Start with the listed seasonings and you can always adjust to taste. Remember that once you add the bacon in (if using), the dip will get a bit saltier.

• After you mix everything in, be sure to give the dip a taste. You can always add more seasonings or even add a little more mayo or sour cream if the dip needs it.

• Be sure to let the dip chill for at least 30 minutes before serving. Chilling will help the the flavors meld and the texture firm up.

• If the dip does thicken up too much after chilling, you can always stir in an extra spoonful or mayo or sour cream.

• Add additional toppings for garnish. I like to stick to chopped chives and lots of extra paprika! OK, maybe a little crumbled bacon, too.

This is my ideal hardboiled egg dip. It's absolutely packed with flavor, easy to scoop up, and perfect for serving to a crowd.

It also make a great snack!

⏲️ How to make ahead

You can make this deviled egg dip up to 24 hours in advance if you want as long as you cover it and keep it in the fridge.

I recommend waiting to fold any additional ingredients like crumbled bacon, cheese, and chives until you're ready to serve.

Give the dip a good stir before serving and add toppings at the last minute.

If you have dip leftovers, you can store them in an airtight container in the fridge for up to 3 days.

🎉 Variations on recipe

Just like there are a million ways to make deviled eggs, there are a million ways to make this dip!

Here are some ideas for what you can do with it:

• Spicy: add 1-2 tablespoon hot sauce or a pinch of cayenne for a little heat. You can also stir in finely chopped pickled jalapeños.
• Jalapeño popper: use diced pickled jalapeños and swap the cheddar for pepper jack. Keep the bacon!
• Everything bagel: stir in 1-2 tablespoon everything bagel seasoning and garnish with more seasoning and chives. Obviously serve with bagel chips!
• Lighter dip: replace half the mayonnaise with Greek yogurt for a lighter, tangier dip.
• Ranch-style: add a little ranch seasoning for a crowd-friendly twist.
• Buffalo-style: stir in 1-2 tablespoon buffalo sauce and garnish the dip sliced scallions. Serve celery sticks and carrot sticks.

You can also, of course, feel free to leave out the cheese. I don't oven add cheese to my deviled eggs, but I do like adding it to the dip.

🥣 More party dips

Dips are the perfect party or football watching food and I have tons of favorite recipes. Here are some of the best:

This dip is fantastic for serving at football parties and will be a hit at any Super Bowl gatherings. But it's a great appetizer at any party, BBQ, etc.

Enjoy!!

📖 Recipe