Deviled Egg Dip
Apr 07, 2025
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If you love the classic flavor of deviled eggs but want something a little different, then friend, this creamy deviled egg dip is for you. All of the amazing texture and flavor without having to stuff a bunch of eggs. This dip is perfect for holidays, potlucks, BBQ’s, Sunday get-togethers, and more.
I am a sucker for a good deviled egg but I think we can agree that the filling is the best part. Creamy and flavorful but sometimes a pain to have to scoop into each individual egg. That’s why I love this easy deviled egg dip.
Heather’s Recipe Notes
There are so many reasons to make this deviled egg dip recipe. If you are a deviled egg lover, this dip is going to steal your heart. I really enjoy the texture of this dip because the chopped eggs remind me of the classic potluck appetizer. It’s party friendly, and perfect for a holiday or game day.
Table of Contents
Ingredients
This recipe keeps it simple with just a handful of ingredients. Check the recipe card for the exact measurements.
- Eggs – Hard boiled eggs. Tips for making the best hard boiled eggs below.
- Mayonnaise – This is used to make the base of the dip. Use your favorite brand like Duke’s.
- Cream cheese – Softened cream cheese is used.
- Ground mustard – I like using ground mustard because it adds wonderful flavor. You can substitute with Dijon mustard if you prefer.
- Relish– You can use sweet or dill relish which can typically be found by this pickles in the grocery store.
- Seasonings – Salt, pepper, paprika
- Optional – Chives or green onions
How to make this deviled egg dip recipe
The key to this hard boiled egg dip is making the eggs. Here are a two tried-and-true methods that are both easy.
Instant Pot – Making them in a pressure cooker is my personal favorite way to make deviled eggs. Begin by placing the eggs in the instant pot on a trivet. Pour in 1 cup of water. Close and lock the lid. Set to 6 minutes pressure cook time. Once that’s finished, let it naturally release for another 6 minutes, then quick release any remaining pressure.
Place the eggs in a bowl filled with ice and water. Let them cool 6 minutes. Peel the eggs.
Stove top – If you don’t have a pressure cooker, it’s easy to make them on the stove. Place the eggs in a large saucepan in a single layer. Cover with cold water. Bring the water to a boil. Once it reaches a rolling boil, cover the pan with a lid and turn off the heat. Let the eggs sit for 10-12 minutes.
Transfer the eggs to an ice bath and let them sit about 5 minutes. Peel the eggs.
Step one: Place the mayonnaise and softened cream cheese in a large mixing bowl. Mix together until creamy. Mix in salt, pepper, ground mustard, and relish.
Step two: Chop the hard boiled eggs. Stir into the creamy mixture. Add in diced chives or green onion. Top with paprika. Serve or store in the refrigerator.
Recipe tips
- The best hard boiled eggs. Use cold, cooked, and peeled hard boiled eggs.
- Soften the cream cheese. Make sure to bring the cream cheese to room temperature to soften. This helps to make the dip nice and creamy.
- Serve cold. I think this dip tastes the best served cold.
- Garnish. Top the deviled egg dip with a little paprika, chives, or green onions.
Substitutions and variations
One thing I love about this deviled egg dip is that you can make it your own.
- Mix-ins: Try mixing in cooked, crumbled bacon, diced green onions, or even shredded cheddar cheese.
- Spicy: Turn up the heat by adding a few drops of hot sauce, diced jalapenos, or a sprinkle of cayenne pepper.
- No mayonnaise: Swap out the mayonnaise with plain Greek yogurt or sour cream.
- Tang: Substitute the ground mustard with Dijon mustard. You can even add a splash of white vinegar for extra tangy flavor.
- Smooth: If you prefer a smooth texture, place all of the ingredients in a food processor and pulse until smooth.
Serving suggestions
There are several ways you can serve the creamy deviled egg dip. Here are a few suggestions:
Crackers – I like serving it with crackers like Club crackers, Ritz crackers, Saltines, or a wheat cracker.
Bread – Try serving it on crostini, toasted baguettes, or on a croissant. This dip also makes a great spread for a sandwich.
Vegetables – Sliced cucumbers, bell peppers, celery, carrots, radishes, or even served in a lettuce cup.
Chips – Potato chips, tortilla chips, and corn chips are all great options.
Make-ahead and storage instructions
Make-ahead: This dip can be made the night before. I do recommend chilling the dip in the refrigerator for at least an hour to let all of the flavors come together.
Storage: If you have any leftovers, cover them in an airtight container and store in the refrigerator for up to 2-3 days.
Frequently asked questions
If you don’t want to use mayonnaise, you can substitute with plain Greek yogurt.
I use 8 eggs for this recipe. You could use 6-8 eggs, depending on your preference.
More easy party dip ideas
Deviled Egg Dip
Ingredients
- 8 hard boiled eggs, chopped
- 4 ounces cream cheese, softened
- ½ cup mayonnaise
- 2 tablespoons sweet relish or dill relish
- 1 tablespoon ground mustard
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon paprika for garnish
- 1 tablespoon chives
Instructions
Hard Boiling Egg Instructions
- Instant Pot option: Begin by placing the eggs in the instant pot on a trivet. Pour in 1 cup of water. Close and lock the lid. Set to 6 minutes pressure cook time. Once that's finished, let it naturally release for another 6 minutes, then quick release any remaining pressure. Place the eggs in a bowl filled with ice and water. Let them cool 6 minutes. Peel the eggs.
- Stove Top option: Place the eggs in a large saucepan in a single layer. Cover with cold water. Bring the water to a boil. Once it reaches a rolling boil, cover the pan with a lid and turn off the heat. Let the eggs sit for 10-12 minutes. Transfer the eggs to an ice bath and let them sit about 5 minutes. Peel the eggs.
Deviled egg dip
- Place the softened cream cheese and mayonnaise in a large mixing bowl. Mix together with an electric mixer.
- Mix in salt, pepper, ground mustard, and relish.
- Chop the hard boiled eggs into small pieces. Fold the chopped egg into the creamy dip mixture.
- Optional, stir in chopped chives or green onions. Sprinkle the top with paprika.
- Serve or cover and store in the refrigerator.
Video
Notes
- The best hard boiled eggs. Use cold, cooked, and peeled hard boiled eggs.
- Soften the cream cheese. Make sure to bring the cream cheese to room temperature to soften. This helps to make the dip nice and creamy.
- Serve cold. I think this dip tastes the best served cold.
- Garnish. Top the deviled egg dip with a little paprika, chives, or green onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
