Devilled Egg Dip

Prep: 15 minutes

Cook: 8 minutes

Serves: 6-8

Difficulty:

Cuisine:

Saved:

Australian

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

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

Method:

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.