It’s so much easier than making deviled eggs!
Deviled egg dip has all the flavors you love from theclassic Easter dishbut with so much less work.
Here’s how to make deviled egg dip including our Test Kitchen’s favorite way to serve it.
Credit:Kelsey Hansen
Here’s what you’ll need.
Here’s a quick look at how to make it at home.
Make an Eastercharcuterie boardwith this easy dip recipe as the centerpiece.
Credit:Kelsey Hansen
Our recipe testers liked it best with cucumbers, carrots, bell peppers, and sugar snap peas.
Ingredients
6eggs
2Tbsp.sweet pickle relish
1shallot, finely chopped (2 Tbsp.)
Add enough cold water to cover the eggs by 1 inch.
Credit:Kelsey Hansen
Bring to a full rolling boil over high heat.
Remove from heat, cover and let stand 15 minutes; drain.
Place eggs in ice water until cool enough to handle; drain.
Credit:Kelsey Hansen
Peel Eggs
To peel eggs, gently tap each egg on the countertop.
Roll egg on countertop under the palm of your hand.
Peel off eggshell, starting at the large end.
Credit:Kelsey Hansen
Grate Eggs
Using the large holes of a box grater, shred eggs into a medium bowl.
Use a fork to coarsely mash the eggs.
Finish and Serve
Stir in relish, shallot, and capers.
Add Greek yogurt, mayonnaise, mustard, vinegar, hot pepper sauce, salt, and pepper.
Fold in until combined.
Fold in 1 Tbsp.
Top with remaining 1 Tbsp.
Serve with vegetable crudites and/or crackers.
2,000 calories a day is used for general nutrition advice.
