Name: Deviled Egg Dip
Prep time: 10 minutes
Yield: 1 cup
Ingredients: 6 hard boiled eggs, peeled; ¼ cups mayonnaise; ¼ cups sour cream; 1 Tbsp. drained capers, finely minced; 1 Tbsp. yellow or dijon mustard

Home | Recipes | Deviled Egg Dip

Deviled Egg Dip

Recipe by Adapted from Trish Folio by Ashlee Redger

Simple Snacking

Who wants to painstakingly peel, halve, and refill a dozen deviled eggs? Be the hit of any get-together with this delicious dip or use it as egg salad on a springtime sandwich.

Jump to Recipe

Serves 1 cup

Prep Time 10 minutes

Email Share

Ingredients

6 hard boiled eggs, peeled ¼ cups mayonnaise ¼ cups sour cream 1 Tbsp. drained capers, finely minced 1 Tbsp. yellow or dijon mustard

¾ tsp. Supreme Shallot Salt

Fine Black Malabar Pepper, to taste

Dill Weed, to garnish

Directions

Step 1 Place hard boiled eggs in a bowl and use a potato masher to break into small crumbles (alternatively, use a food processor and pulse until eggs are finely chopped).

Step 2 Stir in mayonnaise, sour cream, capers, mustard, Supreme Shallot Salt, and pepper to taste.

Step 3 Refrigerate for at least 30 min., or until chilled. Serve cold with a generous sprinkle of dill on top.