Ingredients
Eggs
- 12 eggs, hard boiled and peeled
Dip Base
- 1 (8 oz) package cream cheese, room temperature
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 ½ tablespoons white vinegar
Seasonings
- 1 teaspoon paprika
- 1 teaspoon salt
- Pinch of black pepper
- Pinch of cayenne pepper
- 2 teaspoons chopped chives, divided
Garnish & Serving
- Pickles for garnish, optional
- Crackers or veggies for serving
Instructions
- Prepare the Eggs: Place 6 of the hard-boiled eggs into a large food processor. Cut the remaining 6 eggs in half and remove the yolks to add them to the processor. Set aside the egg whites for later.
- Blend the Dip Base: Add the cream cheese, mayonnaise, yellow mustard, white vinegar, paprika, salt, black pepper, cayenne pepper, and half of the chopped chives to the food processor. Process at high speed until the mixture is smooth and fully blended.
- Combine with Egg Whites: Chop the reserved egg whites finely by hand. Gently fold the chopped whites into the blended egg mixture to add texture and flavor.
- Serve and Garnish: Transfer the dip to a serving bowl. Top with the remaining chopped chives and a sprinkle of paprika. Garnish with pickles if desired. Serve immediately with crackers, pretzels, or vegetable sticks.
Notes
- Allow cream cheese to soften at room temperature for easier blending.
- For a spicier kick, increase the cayenne pepper slightly.
- This dip can be made a few hours ahead and refrigerated to enhance the flavors.
- Use fresh chives for the best flavor and color in garnish.
- Ensure eggs are fully cooled before peeling to prevent damage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes (for boiling eggs)
- Category: Appetizer
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
