Salt: 1 teaspoon
Black pepper: A pinch
Cayenne pepper: A pinch
Chopped chives:
2 teaspoons (divided)
Pickle slices: Optional garnish
Crackers/veggies : For serving
👩🍳 How to Make It:
Start with the Eggs:
Add 6 whole hard-boiled eggs to a food processor. From the other 6, separate the yolks and toss them in with the others. Set aside the egg whites for later.
Create the Creamy Base:
Into the processor, add cream cheese, mayo, mustard, vinegar, paprika, salt, pepper, cayenne, and half the chives. Blend everything until smooth and velvety.
Add Texture with Chopped Egg Whites:
Roughly dice the reserved egg whites and fold them into the dip mixture by hand for a bit of bite and body.
Garnish & Serve:
Spoon the dip into a bowl, then sprinkle with the remaining chives and an extra dash of paprika. Add pickle slices on top if you like a tangy crunch.
Enjoy:
Serve chilled with crunchy crackers, pretzels, or crisp veggie sticks!
🎉 Why You’ll Love It:
This dip captures the soul of deviled eggs but adds a spoonable twist perfect for potlucks, holidays, or snack platters. It’s creamy, punchy, and packed with classic flavor—without the fuss of individually stuffing eggs.
