Name: Forget Deviled Eggs—Make This Dip Instead
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Cuisine: American
Ingredients: 6 large eggs; 4 ounces cream cheese, softened; 1/4 cup mayonnaise; 2 tablespoons finely chopped cornichons or dill pickles; 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar; 1 teaspoon hot sauce; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; Potato chips, crackers, or crudites for serving; Optional garnishes: paprika, finely chopped chives, finely chopped cooked bacon

Forget Deviled Eggs—Make This Dip Instead

Instead of painstakingly making perfect deviled eggs, make this easy, creamy dip instead. It has all of the flavors you want without the fuss.

25 min total 10 min prep 15 min cook 12 103 cal

Instructions

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1 Place the eggs in a large saucepan and cover with water. Bring to a boil over high heat, then turn off the heat and set a timer for 10 minutes. Fill a bowl with water and ice and set aside. When the timer goes off, use a slotted spoon to transfer the eggs to the ice bath and set a timer for 3 minutes. Once cooled, peel the eggs.
2 Combine the cream cheese, mayonnaise, cornichons, Dijon mustard, apple cider vinegar, hot sauce, salt, and pepper in a food processor and blend until smooth. Add the eggs and either blend until smooth or, if you prefer a chunkier texture, pulse until mostly smooth with some chunks remaining. If you have the time, chill in the fridge for an hour before serving.
3 Garnish with your choice of paprika, finely chopped chives, and/or bacon. Serve with potato chips, crackers, or crudites. Store in an airtight container in the refrigerator for up to 5 days. Love the recipe? Leave us stars and a comment below!