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Test Kitchen Approved

Deviled Egg Dip

Recipe By Adapted from Trish Folio by Ashlee Redger

Prep Time

10 Minutes

Recipe By Adapted from Trish Folio by Ashlee Redger

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.

Serving Suggestions

Serve with toasted bread slices, crackers, or make into sandwiches on soft slices of bread.

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




Savory Spice ingredients in this recipe

Directions

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). Stir in mayonnaise, sour cream, capers, mustard, Supreme Shallot Salt, and pepper to taste. Refrigerate for at least 30 min., or until chilled. Serve cold with a generous sprinkle of dill on top.