I Can't Stop Dipping—Deviled Egg Dip Just Made The Classic App Even Easier
Yields: 6-8 servings
Prep Time: 10 mins
Total Time: 30 mins
Ingredients
6
large eggs
Kosher salt
Freshly ground black pepper
3 tbsp.
mayonnaise
2 tbsp.
finely chopped fresh parsley or dill, plus more for topping
1 tbsp.
Dijon mustard
1 tbsp.
dill or regular relish
1 tbsp.
(or more) hot sauce
1 tbsp.
sour cream
1/4 tsp.
smoked or regular paprika, plus more for topping
Crackers, potato chips, and/or assorted veggies, for dipping
Directions
Bring a large pot of water to a boil. (For 6 eggs, use about 2 qt. water.) Using a slotted spoon or tongs, gently lower eggs, one at a time, into water. Return to a boil, cover, and reduce heat to medium-low. Cook for 12 minutes.
A few minutes before eggs are cooked, fill a large bowl with about 2 cups ice and about 3 cups water. Transfer eggs to ice bath. Let sit for about 30 seconds.
Using the back of a spoon, tap each egg, making sure to tap all over shell. (Alternatively, you can tap and roll the eggs on a counter; keep in mind not to tap the eggs too hard!) Return cracked eggs to ice bath and let sit 5 minutes. Peel eggs under a thin stream of cool running water, or peel while still in ice water.
Coarsely chop eggs, then transfer to a large bowl. Add mayonnaise, parsley, mustard, relish, hot sauce, sour cream, and paprika; season with salt and pepper.
Transfer dip to a serving bowl. Sprinkle with more parsley and paprika. Serve with crackers alongside.
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