deviled egg dip
Another fun use for those leftover boiled eggs. Make this dip yours by adding favorite deviled egg ingredients such as minced smoked ham, onion, pickles, and so on. Increase dry mustard, black pepper, and/or hot sauce for a spicer dip. Pair with fresh veggies or tortilla chips. Makes about 1 1/4 cups dip
Course: Appetizer
Cuisine: American
Keyword: Eggs
Servings: 6
- 6 hard-cooked eggs, shelled
- ¼ teaspoon each kosher salt and fresh ground pepper
- 1 ½ teaspoons dried mustard
- ¼ cup mayonnaise
- ½ cup sour cream or plain Greek yogurt
- 3 drops hot sauce or to taste (I like Tabasco.)
- 1 tablespoon thinly sliced green onions for garnish
Place peeled eggs, salt, pepper, and dried mustard into a food process fitted with a steel blade. Process, pulsing, until totally smooth. Spoon in mayonnaise and sour cream or yogurt and process again until well-combined. Add hot sauce and pulse. Taste and adjust seasonings. Top with sliced green onions.
Serve cold with fresh vegetables or tortilla chips.
No food processor? Mash cooked eggs really well with a fork or pastry cutter before blending in other ingredients.
WW: 1 SmartPoint per each 2 Tablespoons serving if made with light mayonnaise and Greek yogurt.
Copyright Alyce Morgan, 2019. All rights reserved.