A deconstructed deviled egg dip!
If you love deviled eggs, but hate the fuss of making them (all that precision and piping!), then this dip is going to be a new fav. Our Humpty Dumpty Dip takes all the beloved flavors of deviled eggs and transforms them into a rich and scoopable dip. Turns out humpty dumpty doesn’t need to be put together again after all! Skip the tedious prep and give this simple dip a try.
We start with a dozen hard-boiled eggs, setting half of them aside and adding half to your food processor. Slice the reserved eggs in half and separate out the yolks and white. Add the yolks into the food processor and chop the remaining egg whites into small pieces. These will add a little texture to the final dip! Add in the cream cheese, mayo, mustard, and a splash of white vinegar for tang. A dash of paprika, salt, pepper, and just a pinch of cayenne to bring out that familiar deviled egg flavor.
Once the base is smooth, fold in the chopped egg whites by hand. This gives the dip a great texture—light and creamy with little bites of egg throughout. A sprinkle of fresh chives on top adds a pop of color and dusting of paprika gives it that classic deviled egg look. Whether you’re hosting a crowd or just craving a deviled egg fix without all the fuss, this dip has your back. Just be warned: once you make it, you might never go back to the original.
Humpty Dumpty Dip
. Yield(s): Serves 6-8
. 15m prep time
Ingredients
12 eggs, hard boiled and peeled
1 (8 oz) package cream cheese, room temperature
1/2 cup mayo
2 tablespoons yellow mustard
1 ½ tablespoons white vinegar
1 teaspoon paprika
1 teaspoon salt
Pinch of black pepper
Pinch of cayenne pepper
2 teaspoons chopped chives, divided
Pickles for garnish, optional
Crackers or veggies for serving
Preparation
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
