Name: Devilled Egg Dip
Prep time: 15 min
Cook time: 8 min
Ingredients: 8 eggs; 1/3 cup mayonnaise; 150ml sour cream; 2 tbsp Dijon mustard; 2 tsp white wine vinegar; 1-2 tbsp hot sauce (or to taste); ¼ cup chopped chives, plus extra for garnish; Salt to taste; Serve with veggie sticks, corn chips, toasted baguette slices

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Add eggs to a large saucepan and just cover with cold water. Bring to the boil over medium high heat for 8 minutes. Drain immediately and refresh with cold water. When cool, peel. Coarsely chop 7 of the eggs and set aside.
Whisk mayonnaise, sour cream, Dijon, vinegar, hot sauce and chives together until smooth. Fold through chopped eggs. Season with salt. Spoon into a serving bowl.
Slice remaining egg and arrange over the top. Drizzle with hot sauce and sprinkle with extra chives. Serve with veggie sticks, corn chips, toasted baguette.

Tips & Hints:

For a spicier dip, add more hot sauce to taste.
This dip can be made 1 day in advance. Store in a sealed container in the refrigerator.
Coarsely chop eggs on a piece of baking paper so you can tip eggs straight into bowl.

Add eggs to a large saucepan and just cover with cold water. Bring to the boil over medium high heat for 8 minutes. Drain immediately and refresh with cold water. When cool, peel. Coarsely chop 7 of the eggs and set aside.
Whisk mayonnaise, sour cream, Dijon, vinegar, hot sauce and chives together until smooth. Fold through chopped eggs. Season with salt. Spoon into a serving bowl.
Slice remaining egg and arrange over the top. Drizzle with hot sauce and sprinkle with extra chives. Serve with veggie sticks, corn chips, toasted baguette.

Tips & Hints:

For a spicier dip, add more hot sauce to taste.
This dip can be made 1 day in advance. Store in a sealed container in the refrigerator.
Coarsely chop eggs on a piece of baking paper so you can tip eggs straight into bowl.

Add eggs to a large saucepan and just cover with cold water. Bring to the boil over medium high heat for 8 minutes. Drain immediately and refresh with cold water. When cool, peel. Coarsely chop 7 of the eggs and set aside.
Whisk mayonnaise, sour cream, Dijon, vinegar, hot sauce and chives together until smooth. Fold through chopped eggs. Season with salt. Spoon into a serving bowl.
Slice remaining egg and arrange over the top. Drizzle with hot sauce and sprinkle with extra chives. Serve with veggie sticks, corn chips, toasted baguette.

Tips & Hints:

For a spicier dip, add more hot sauce to taste.
This dip can be made 1 day in advance. Store in a sealed container in the refrigerator.
Coarsely chop eggs on a piece of baking paper so you can tip eggs straight into bowl.

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