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Easter Deviled Egg Dip

A creamy, flavorful dip that combines all the classic flavors of deviled eggs, perfect for sharing at Easter gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces hard-boiled eggs, peeled and chopped Make sure to cool the boiled eggs well before peeling.
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard Adjust based on taste preference.
  • 1 tablespoon apple cider vinegar Can adjust for more zing.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste Adjust to preference.
Optional Toppings
  • paprika For garnish.
  • fresh chives Chopped for garnish.
  • sliced pickles Optional for added flavor.

Method
 

Preparation
  1. Start by boiling your eggs until hard-boiled. Once cooled, peel and chop them into small pieces.
  2. In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, and onion powder.
  3. Use a fork to mash the mixture slightly, blending the ingredients together while leaving some egg pieces intact for texture. Add salt and pepper to taste.
  4. If desired, sprinkle paprika and freshly chopped chives (or your choice of toppings) for a pop of color and flavor.
  5. Transfer the dip to a serving bowl and refrigerate for at least 15-20 minutes to allow the flavors to meld.
  6. Serve chilled with chips, crackers, or fresh veggies.

Notes

If you make it ahead of time, the dip can last in the refrigerator for 2-3 days but is best enjoyed fresh. For flavor variations, try swapping smoked paprika or adding diced pickles for extra tang.