Deviled Egg Dip
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Test Kitchen Approved Recipe

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

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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.



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



ITEMS IN THIS RECIPE

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