Deviled Egg Dip Recipe

Name: Deviled Egg Dip
Prep time: 10 min
Total time: 10 min
Yield: 6.00 servings
Ingredients: 6 hard boiled eggs, peeled; 1/4 cup mayonnaise; 1/4 cup sour cream; 1 Tbsp. drained capers, finely minced; 1 Tbsp. yellow or dijon mustard; 1 Tbsp. Supreme Shallot Salt; 1 Tbsp. Fine Black Malabar Pepper, to taste; 1 Tbsp. Dill Weed, to garnish

YIELD
6 servings

TIME
Active Prep: 10 min

THANKS TO
Adapted from Trish Folio by Ashlee Redger

NUTRITION

Gluten-Free

Nut-Free

Sweetener-Free

Vegetarian

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.

YIELD
6 servings

TIME
Active Prep: 10 min

INGREDIENTS

6 hard boiled eggs, peeled
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbsp. drained capers, finely minced
1 Tbsp. yellow or dijon mustard
3/4 tsp. Supreme Shallot Salt
Fine Black Malabar Pepper, to taste
Dill Weed, to garnish

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Other Recipe Suggestions

Buffalo Fried Deviled Eggs

Everything Bagel Egg Salad

Tangy Hot Pepper Deviled Eggs

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.

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.

SERVING SUGGESTIONS

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

THANKS TO
Adapted from Trish Folio by Ashlee Redger

NUTRITION

Gluten-Free

Nut-Free

Sweetener-Free

Vegetarian