easy deviled egg dip

Do you love deviled eggs but not so much the hassle of forming and transporting them? Show up at your next get-together with a bowl of this Easy Deviled Egg Dip. The crowd will surely gather around. Especially when you add some dipping crackers and raw veggies.

What you’ll need to make this Easy Deviled Egg Dip at home…

• Eggs – You’ll need six large or extra-large hard-boiled eggs for this dip. 
• Sweet pickle relish – If need be, you could swap in dill pickle relish.
• Shallot – Finely minced or grated. Shallots are often used to brighten vinaigrettes, dips & sauces because of their mild, sweet flavor that’s often described as a mix of onion and garlic.
• Capers – Drained then measured. Capers add a briny, salty & tangy flavor to the egg dip.
• Plain Greek yogurt – Full-fat yogurt is recommended. The higher fat content contributes to a richer, creamier texture and more complex flavor. Sour cream would be a good alternative.
• Mayonnaise – Highest quality mayonnaise is best used here. To avoid seed oils & bioengineered ingredients, I use Chosen Foods Classic Mayo made with avocado oil. It is usually available at most stores or, if necessary, online at Amazon.
• Dijon mustard – Dijon is preferred over regular mustard for its more intense complex flavor profile. Adds acidity and brightness to the dish. 
• White wine vinegar – The acidity of wine vinegar helps to balance and enhance the flavors.
• Hot pepper sauce – Very optional.
• Salt & freshly ground black pepper
• Fresh chives – Fine chopped. Welcome addition of color, flavor & texture. Always preferred over the dried version.
• Paprika – For finishing. Sweet paprika, made from sweet red bell peppers, is recommended. It has a mild, slightly sweet flavor with little to no heat. When used as a garnish, it adds color and subtle flavor.

If you don’t have hard-boiled eggs on hand, let’s take care of that…

• Place the eggs in a single layer in a medium saucepan.
• Add enough cold water to cover the eggs by one-inch.
• Place the pan over high heat.
• When the water comes to a full rolling boil, remove from the heat.
  
• Quickly cover the pan and let stand for 15 minutes.
• Drain then place the eggs in ice water until cool enough to handle.
• Drain & peel the eggs.
  

• Using the large holes of a box grater, shred the eggs into a medium bowl.
• Use a fork to coarsely mash the eggs.
  

• If you haven’t yet prepped the shallot and chives, now’s the time.
• The shallot should be finely minced; you could even grate it.
• If your capers are on the large side, give them a quick chop.

• In a small bowl, place the relish, shallot and capers.
• Give it a quick mix then add the Greek yogurt, mayonnaise, mustard, vinegar, optional hot pepper sauce, salt, pepper and one tablespoon of the chopped chives.

Alternatively, this can all be tossed together in one bowl with the mashed eggs.  But I prefer to combine the dressing ingredients separately before adding them to the eggs. That way I’m sure that everything is fully blended.

• Add that mixture to the mashed eggs and stir until well combined.
  

If you prefer, add about a half teaspoon of ground turmeric for a more vibrant dip.

• When ready to serve, top with a light sprinkling of paprika along with the remaining tablespoon of chopped chives.
• If desired, garnish with fresh dill fronds.
  
• Serve with crackers, raw veggies and chips.

How can I customize this Easy Deviled Egg Dip?

• Don’t have sweet pickle relish? Try replacing it with finely chopped cornichons.
• Looking for a little kick? Stir in some prepared horseradish to your liking.
• If you like things spicy, use smoked or hot paprika as a finishing touch.
• For extra texture, add some finely chopped celery.
• Switch up the flavor profile by adding a bit of chopped dill.
• Want to add flavorful crunchiness? Top it off with fried shallots, toasted breadcrumbs or even crumbly bacon bits.

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