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.
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Makes: 8 servings
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Ingredients
- 8 large hardboiled eggs peeled
- ⅓ cup mayonnaise
- 2 tablespoon sour cream
- 1 ½ teaspoon dijon mustard
- 1 tablespoon dill relish
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika plus more for topping
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅓ cup shredded cheddar cheese
- 3 slices crispy bacon crumbled
- 2 tablespoon chopped chives plus more for garnish
Instructions
- Roughly chop peeled eggs and put in a large bowl. Mash with a fork or potato masher until they’re broken down but aren't completely smooth.
- Add mayonnaise, sour cream, dijon mustard, dill relish, garlic powder, paprika, salt, and pepper to eggs and stir until well combined.
- Fold cheddar, bacon, and chives until blended. Taste and adjust seasonings as preferred.
- Chill for at least 30 minutes and top with additional paprika and chives before serving.
- Serve with your choice of dippers, like crackers, potato chips, pretzel crisps, tortilla chips, veggies, etc.
Notes
- To make the dip a bit lighter, you can replace half the mayo with Greek yogurt.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
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