Deviled Egg Dip

Deviled Egg Dip

5
Maria 0

"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."

Ingredients 1 h {{adjustedServings}} servings 95 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 294 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Reviews 5

  1. 6 Ratings

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Baking Nana
9/20/2011

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.

SoccerMom
4/12/2010

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 :)

mlcollier
11/24/2012

I prepared this recipe as stated in the directions. (I am not yet a "freelancer" in the kitchen.) My family enjoyed it as a part of our gameday festivities. It was yummy! Easy to prepare - Gives you the best part of the deviled egg without actually deviled eggs. :)