Deviled Egg Dip

• 12 large eggs
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• Salt to taste
• Freshly ground black pepper to taste
• Paprika for garnish
• Chopped chives for garnish

Steps

1. 1 Place eggs in a saucepan, cover with water, and bring to a boil. Turn off heat, cover, and let sit for 9 minutes. Cool under cold water, peel, and halve.
2. 2 Scoop out yolks into a mixing bowl and discard whites or save for another use.
3. 3 Mash yolks with a fork, then mix in mayonnaise, sour cream, Dijon mustard, and vinegar until smooth.
4. 4 Season with salt and pepper to taste.
5. 5 Transfer dip to a serving bowl, garnish with paprika and chopped chives.
6. 6 Serve with crackers, veggie sticks, or toasted bread.

Equipment

• Saucepan
• Mixing bowl
• Fork

Variations

• Add smoked salmon for a luxurious twist.
• Mix in some crumbled bacon for a smoky kick.

Substitutions

• Use Greek yogurt instead of mayonnaise for a lighter version.
• Substitute Dijon mustard with yellow mustard if preferred.

Pairings

• Serve alongside a fresh green salad or crusty bread.
• Pairs well with a crisp white wine or a light beer.

Nutrition

Tips

• For extra flavor, add a dash of hot sauce or a bit of relish to the dip.
• The dip tastes even better after chilling for an hour in the fridge.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently if desired.

Freezing: Not recommended for freezing due to texture changes upon thawing.

Serving Suggestions

• Serve with celery sticks, carrot sticks, or pita chips for a delightful snack.
• Perfect for game day or any casual gathering.

FAQ