Deviled Egg Dip4 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 1 hr
“This is a cool variation on deviled eggs, one I think is a great addition to Football Sundays -- and my husband agrees! Serve with crackers.” - by Maria
Original recipe yields 12 servings
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel and chop the cooled eggs.
- Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble once cool.
- Combine the eggs, bacon, mayonnaise, mozzarella cheese, paprika, sugar, white wine vinegar, and mustard in a bowl to make a chunky dip. Garnish with paprika.
Amount Per Serving (12 total)
- 95 cal
- 6.3 g
- 2.3 g
- < 1%
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"This tasted like a weird egg/potato salad mixture to me. Sorry, I didn't care for it. Follow up: I added some potatoes to it and it made a decent potato salad :)..." See more"
"This is an odd egg salad. A Tablespoon and a half of sugar made this WAY too sweet for us. I also don't understand "light" mayonnaise and then adding bacon, mozzarella and sugar...." See more"
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