Devilled Egg Dip
A delicious twist on the classic devilled eggs, this recipe offers a creamy and flavourful dip that’s perfect for any occasion.
20 min
Easy
2-4
Recipe Ingredients
- 6 eggs, hard-boiled
- 1 small onion, finely chopped
- 3 pickles, finely chopped
- 200 grams cream cheese
- 100 grams mayonnaise
- 2 tablespoons Dijon mustard
- salt and pepper to taste
- 1 tablespoon lemon juice
- ½ teaspoon ground turmeric
- 1-2 tablespoons fresh dill, finely chopped
- 1-2 tablespoons fresh parsley, finely chopped
- chilli flakes to taste (optional)
Methods
1. Peel the hard-boiled eggs and chop them finely. Also finely chop the onion and the pickles.
2. In a mixing bowl, combine the chopped eggs, finely chopped onion, and pickles.
3. Add 200 grams of cream cheese, 100 grams of mayonnaise, and 2 tablespoons of Dijon mustard to the bowl, and mix until well combined.
4. Season with salt and pepper to taste, adjusting the quantities as needed.
5. Add half a teaspoon of ground turmeric for colour.
6. Add a squeeze of lemon juice for a tangier flavour, and finely chopped fresh dill and parsley for extra freshness and colour.
7. Transfer the dip to a serving dish and refrigerate for at least 30 minutes before serving to allow the flavours to meld.
8. If you like it spicy, sprinkle chilli flakes on top.
9. Serve the Devilled Egg Dip with fresh vegetables or with your favourite bread, crackers, and chips.
Enjoy!
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