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This is the greatest appetizer if you love Deviled Eggs. To me, it’s not a holiday gathering without the deviled eggs. This is the best deviled egg dip you will ever have. It’s a nice healthy option for Easter or those spring or summer bar-b-ques. The best part is it’s way easier to prepare too! Serve with some fresh veggies and crackers.
The best deviled egg dip
This dip is the perfect way to use up those hard boiled eggs after Easter and makes a great light lunch or snack. You can add whatever seasonings you’d like. I chose to do traditional dill and paprika. Everything But The Bagel Seasoning works really well too! This will be a hit at your Easter table or any party you go to!
(And if you’re looking for more recipes for your Easter brunch, check out this delish spring vegetable goat cheese quiche! Click here for the recipe.)
And these adorable Bunny Treat Jars are a cute place setting or little hostess gift for Easter too!
Ingredients:
- 6 hard boiled eggs
- 1/2 cup mayonnaise
- 1 tsp Dijon mustard
- 4 oz of cream cheese
- 1 Tbsp minced garlic
- 1/4 tsp salt
- 1/4 tsp pepper
- paprika (to taste)
- chopped dill (to taste)
Directions:
1.) Start by hard boiling a half dozen eggs.
2.) Once boiled, I like to let mine cool in an ice bath which makes for easier peeling.
3.) Peel and chop the hard boiled eggs.
4.) Put in a food processor with all ingredients (except the paprika and dill). If you don’t have a food processor, you can use a hand mixer and mix until creamy.
5.) When ready to serve, spoon into a bowl and top with paprika and chopped dill.
Serve on a platter with fresh veggies and crackers.
For more of my favorite recipes that are sure to be a hit at your next gathering
The best whipped goat cheese board
This summer burrata board
Banana Split Apple Nachos
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The best deviled egg dip
Ingredients
- 6 hard boiled eggs
- 1/2 cup mayonnaise
- 1 tsp dijon mustard
- 4 oz cream cheese
- 1 Tbsp minced garlic
- 1/4 tsp salt
- 1/4 tsp pepper
- paprika to taste
- fresh dill to taste
Instructions
- Start by hard boiling a half dozen eggs.
- Once boiled, I like to let mine cool in an ice bath which makes for easier peeling.
- Peel and chop the hard boiled eggs.
- Put in a food processor with all ingredients (except the paprika and dill). If you don’t have a food processor, you can use a hand mixer and mix until creamy.
- When ready to serve, spoon into a bowl and top with paprika and chopped dill.
- Serve on a platter with fresh veggies and crackers.
You will need:
Divide the board into 3 sections lengthwise. In the first section, top with dried cherries, dried apricots and nuts. Drizzle with honey. 
In the middle, top with some pepper jelly. 
On the last section, top with blackberries, chopped basil, grated lemon and drizzle with balsamic glaze. 
Doesn’t this look delicious??? 
