Best Deviled Egg Dip
Creamy, flavorful, best deviled egg dip that’s perfect for parties! Easy to make and packed with classic deviled egg taste. Try it today.
Servings: 10
Calories: 121kcal
Ingredients
- 10 Eggs
- 4 Pickles from Bubbies company
- 1 Shallot small
- 6 Radishes
- 2 tbsp Capers
- 3/4 cup Yogurt
- 1/4 cup Mayo Homemade or one with avocado oil
- 1 tbsp Dijon mustard
- 2 tbsp Dill chopped
- 1 tbsp Lemon juice
- 1/8 cup Pickle juice
- 1/2 tsp Turmeric
- 1/2 tsp Black pepper
- Salt to taste
Instructions
- Boil the eggs:Start with a bunch of eggs and place them in a pot of cold water, ensuring they’re fully submerged. Bring the water to a rolling boil over medium-high heat . Once boiling, turn off the heat and cover the pot with a lid. Let the eggs sit in hot water for 12 minutes. After cooking, transfer the eggs directly into an ice-water bath. This cools them fast and makes the shells super easy to peel. Peel under cold running water, and you’re good to go!Small dice shallot.Small dice pickles.Add the shallot and pickles to the food processor and pulse it a couple of times.Roughly chop the eggs and add it to the food processor.Add yogurt, mayo, Dijon mustard, salt, back pepper, capers, turmeric, and and pulse it.Drizzle in some pickle juice for an added punch. Why pickle juice? It’s the secret ingredient that wakes up the whole dip!Blend until the mixture looks creamy and lump-free. Want some heat? Add a few drops of hot sauce or a pinch of cayenne pepper.Finish with garnishes like chopped chives, bacon crumbles, or paprika for color and extra flavor down the sides of the processor to ensure nothing is missed.
Nutrition
Calories: 121kcal | Carbohydrates: 3g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 168mg | Sodium: 423mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 317IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg