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Test Kitchen Approved

Deviled Egg Dip

Deviled Egg Dip

Deviled Egg Dip

Adapted from Trish Folio by Ashlee Redger

Yields

1 cup

Prep Time

10 Minutes

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

  • Dill Weed

    Made up of dill weed, this dried herb is most commonly used for dips, sauces, and seafood like salmon. Perfect for pickling recipes. Use to season ...

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  • Fine Black Malabar Pepper

    Finely ground Malabar black pepper with bold, well-rounded taste. Use fine black pepper in place of your regular jar of pepper for more gourmet, pe...

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  • Supreme Shallot Salt

    If you're a fan of garlic salt or onion salt, then you've gotta try this. Use shallot salt as a substitute for salt, garlic salt, or onion salt. Ad...

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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.