Prep:  15 minutes
Cook:  8 minutes
Serves:  6-8
Average: 4.7 (3 votes)
Recipe by: Australian Eggs
Dive into the zesty and creamy goodness of a homemade Devilled Egg Dip. This delectable creation brings together the classic flavours of devilled eggs in a delightful dip form. This dip is sure to be a crowd-pleaser at any gathering or party.
Credit: Whisk Media Group

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Devilled Egg Dip
  1. 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.
  2. 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.
  3. 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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