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Test Kitchen Approved

Deviled Egg Dip

Adapted from Trish Folio by Ashlee Redger


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.


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

    Dill Weed seasoning is made up of dried dill leaves and is more commonly used to as a dill spice to season your favorite seafood, dip and sauce rec...

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  • Fine Black Malabar Pepper

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and wel...

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  • Supreme Shallot Salt

    If you're a fan of garlic salt or onion salt, then you've gotta try Supreme Shallot Salt. Our idea to make a shallot seasoning salt was born out of...

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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.