Based on a recipe I came across on the interwebs; this is a great way to change up your deviled egg intake.
I served this batch with gluten free sweet chili crackers from ALDI, and everyone was asking for more!
One cool thing, you can make this dip as simple to toss together as possible when you look for the BAGS of PEELED hard cooked eggs in the dairy case at your market. Ours seem to always be on the top shelf near the
regular egg cartons; so you might need to do a little searching for the bag of ten. Around about here, they run $4 or so for 10 hard-cooked eggs.
Trust me, it is worth it.
•1/2 cup mayonnaise
•2 oz whipped chive cream cheese
•1 tbsp Zippy & Sweet Mustard
•1-1/2 tsp champagne vinegar – or white wine vinegar
•1 tsp chopped fresh chives
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1/2 tsp dry mustard
•1/2 tsp Aleppo pepper
•1/4 tsp Seasoned Salt
•Chopped fresh chives
•Sliced green olives (optional)
Cut the eggs in half and separate the yolks from the whites.
Place all the egg yolks and three of the egg whites (six egg white halves total) in the bowl of a food processor fitted with the metal blade.
Note: a mini food processor works a treat here, but, if you are planning to make this dip for a crowd, go ahead and use your full sized processor.
Chop the remaining three egg whites (six egg white halves total) finely and transfer to a mixing bowl.
Add the mayonnaise, whipped cream cheese, and remaining dip ingredients to the food processor and pulse until well blended and smooth.
Add to the chopped egg whites in the mixing bowl, then stir to combine.
Taste and add additional salt and pepper, if you feel the need to.
Transfer to a tightly covered container and stash in the fridge until needed.
If you think about it (I obviously didn’t), garnish the dip in a serving bowl with paprika, additional chives, and, if your tastes lie that way, some sliced green olives.
Who needs onion dip?