Ingredients
Eggs
- 12 eggs, hard boiled and peeled
Dressing
- 1 (8 oz) package cream cheese, room temperature
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 ½ tablespoons white vinegar
- 1 teaspoon paprika
- 1 teaspoon salt
- Pinch of black pepper
- Pinch of cayenne pepper
- 2 teaspoons chopped chives, divided
Garnish and Serving
- Pickles for garnish, optional
- Crackers or veggies for serving
Instructions
- Prepare Eggs: Place 6 of the hard boiled eggs in a large food processor. Cut the remaining 6 eggs in half and separate the yolks, adding those yolks to the food processor. Set the egg whites aside to be added later.
- Blend Ingredients: Add cream cheese, mayonnaise, yellow mustard, white vinegar, paprika, salt, black pepper, cayenne pepper, and half of the chopped chives to the food processor with the egg yolks and eggs. Process at high speed until the mixture is smooth and fully blended.
- Combine and Mix: Chop the reserved egg whites finely and gently hand mix them into the blended egg mixture to create a chunky and creamy texture.
- Serve and Garnish: Transfer the dip to a serving bowl. Sprinkle the remaining chopped chives and additional paprika on top for color and flavor. Garnish with pickles if desired. Serve immediately with crackers, pretzels, or vegetable sticks.
Notes
- For best flavor, use eggs that are well chilled and peeled cleanly.
- Adjust cayenne pepper to your preferred level of spiciness.
- This dip can be prepared a day ahead and refrigerated; allow it to come to room temperature before serving.
- Pickles are optional but add a nice tangy contrast to the creamy dip.
- Use fresh chives for the best visual appeal and fresh herbal taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes (for boiling eggs)
- Category: Appetizer
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
