Deviled Egg Appetizer Dip

Deviled Egg Appetizer Dip

2 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Joanne
Recipe by  Joanne

“A new twist on deviled eggs. Serve with crackers.”

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Ingredients

Adjust Servings

Original recipe yields 24 servings

Directions

  1. Place eggs in a saucepan and cover with water. Bring to a boil; remove saucepan from heat and let eggs cook in hot water off the heat for 12 minutes. Pour off hot water and place eggs in a bowl full of ice water to cool.
  2. Peel and halve eggs. Chop about half the egg whites and place into a bowl.
  3. Put remaining egg whites and yolks in a food processor with mayonnaise, Dijon mustard, white wine vinegar, and hot sauce; process till smooth and transfer to a bowl. Fold chopped egg whites into the mixture to serve.

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Reviews (2)

Rate This Recipe
breezyptgirl
6

breezyptgirl

Left the recipe just as it was. When I finished I carved out a loaf of Italian Round Bread and put the Egg Appetizer inside. Carved up another loaf for scooping and dipping. Was gone inside 10 minutes and I used 3 dozen eggs! Was absolutely delicious - a keeper!

Sarah Jo
1

Sarah Jo

I added a few spices to the egg mixture (onion powder, garlic powder, dill weed, fresh ground pepper, salt, sprinkle of paprika) but other than that I kept to the recipe. I served half of this with Townhouse crackers and stuffed the other half in celery. This was a little too mayonnaise-y for us but we still ate every bit of it. Great base recipe--I can already see the variations on additions.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 98 cal
  • 5%
  • Fat
  • 9.5 g
  • 15%
  • Carbs
  • 0.6 g
  • < 1%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 97 mg
  • 32%
  • Sodium
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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Bacon-Balsamic Deviled Eggs

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