Recipes & Cooking Appetizers Dips Deviled Egg Dip Is the Perfect Easter Snack 5.0 (3) 3 Reviews It's so much easier than making deviled eggs! By Sarah Martens Sarah Martens Sarah Martens is the Senior Editor overseeing food at Better Homes & Gardens digital. She has been with the BHG brand for more than 10 years. Learn about BHG's Editorial Process Published on February 8, 2024 Recipe tested by Juliana Hale Recipe tested by Juliana Hale Juliana Hale is a senior culinary specialist in the test kitchen with 20 years of experience in recipe testing and development. She works closely with AllRecipes, Forks Over Knives, Midwest Living, and Traditional Home overseeing testing in the test kitchen for those titles. Juli is an expert in all fields of cooking, but is particularly geeky about mixology and has taught her class, Fun with Sours, to internal staff. Learn more about the Better Homes & Gardens Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Grant Webster Prep Time: 15 mins Stand Time: 15 mins Total Time: 30 mins Servings: 9 Jump to Nutrition Facts If you love deviled eggs but not all the work it take to make a platter of them, this is the recipe for you. Deviled egg dip has all the flavors you love from the classic Easter dish but with so much less work. Here's how to make deviled egg dip including our Test Kitchen's favorite way to serve it. Here's How to Make Perfect Deviled Eggs Deviled Egg Dip Ingredients You'll find that the ingredients to make deviled egg dip are very similar to what you'd use to make classic deviled eggs. Here's what you'll need. Eggs: You'll need six hard boiled eggs to make the dip. Below, we'll walk you through exactly how long to cook your eggs for the perfect texture. Relish: Our recipe testers preferred the flavor of sweet pickle relish in this recipe but you could easily swap in dill pickle relish. Shallot: A little finely diced shallot gives the dip onion-like flavor without overpowering the other ingredients. Capers: This ingredient is optional, but we loved the tangy, briny flavor that drained capers added to the finished deviled egg dip recipe. Greek Yogurt: We found that full-fat Greek yogurt provided the best flavor and texture but you can use whatever plain Greek yogurt you like. Mayo: A 1/4 cup of mayo adds richness and creaminess. Mustard: This recipe calls for Dijon mustard. If you don't have any on hand, you can substitute yellow mustard but the flavor won't be quite the same. Vinegar: Cut through the richness of the yogurt and mayo with a little white wine vinegar. Seasonings: To flavor the dip, we're adding hot sauce, salt, pepper, and chives. Top the finished bowl with a sprinkle of paprika just like you would deviled eggs! How to Make Deviled Egg Dip Making deviled egg dip is easier than assembling a platter of deviled eggs. Here's a quick look at how to make it at home. Boil the eggs for 15 minutes and place in an ice bath to cool. Once cooled, peel the eggs. After the shells have been removed, shred the eggs with a box grater. Stir in the relish, shallots, and capers. Add the sauce ingredients and sprinkle with chopped chives and paprika. What to Serve with Deviled Egg Dip Serve this deviled egg dip recipe with crackers, vegetable crudité, or chips. Make an Easter charcuterie board with this easy dip recipe as the centerpiece. Our recipe testers liked it best with cucumbers, carrots, bell peppers, and sugar snap peas. How Long Are Deviled Eggs Good For? Food Safety Experts Dish Ingredients 6 eggs 2 tablespoons sweet pickle relish 1 shallot, finely chopped (2 Tbsp.) 1 tablespoon capers, drained 1/3 cup full fat plain Greek yogurt 1/4 cup mayonnaise 1 tablespoon Dijon mustard 1 teaspoon white wine vinegar 1/2 teaspoon bottled hot pepper sauce 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper 2 tablespoons chopped fresh chives, divided Paprika Directions Place eggs in a single layer in a medium saucepan. Add enough cold water to cover the eggs by 1 inch. Bring to a full rolling boil over high heat. Remove from heat, cover and let stand 15 minutes; drain. Place eggs in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll egg on countertop under the palm of your hand. Peel off eggshell, starting at the large end. Using the large holes of a box grater, shred eggs into a medium bowl. Use a fork to coarsely mash the eggs. Stir in relish, shallot, and capers. Add Greek yogurt, mayonnaise, mustard, vinegar, hot pepper sauce, salt, and pepper. Fold in until combined. Fold in 1 Tbsp. chives. Top with remaining 1 Tbsp. chives and paprika. Serve with vegetable crudités and/or crackers. Rate It Print Nutrition Facts (per serving) 108 Calories 8g Fat 4g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 9 Calories 107.8 % Daily Value * Total Fat 7.9g 10% Saturated Fat 1.8g 9% Cholesterol 127mg 42% Sodium 226.9mg 10% Total Carbohydrate 3.7g 1% Dietary Fiber 0.6g 2% Total Sugars 2.2g Protein 5.5g 11% Vitamin D 0.7mcg 3% Vitamin C 1.4mg 2% Calcium 35mg 3% Iron 0.9mg 5% Potassium 103.5mg 2% Fatty acids, total trans 0g Vitamin D 27.8IU Alanine 0.3g Arginine 0.3g Ash 1g Aspartic acid 0.5g Caffeine 0mg Carotene, alpha 5.9mcg Choline, total 103.1mg Copper, Cu 0mg Cystine 0.1g Energy 451kJ Fluoride, F 0.4mcg Folate, total 21mcg Glutamic acid 0.6g Glycine 0.2g Histidine 0.1g Isoleucine 0.2g Leucine 0.4g Lysine 0.3g Methionine 0.1g Magnesium, Mg 9.2mg Manganese, Mn 0.1mg Niacin 0.1mg Phosphorus, P 88mg Pantothenic acid 0.6mg Phenylalanine 0.2g Phytosterols 1.5mg Proline 0.2g Retinol 54.3mcg Selenium, Se 11.9mcg Serine 0.3g Starch 0g Theobromine 0mg Threonine 0.2g Vitamin E (alpha-tocopherol) 0.7mg Tryptophan 0.1g Tyrosine 0.2g Valine 0.3g Vitamin A, IU 384.2IU Vitamin A, RAE 64.4mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg Vitamin K (phylloquinone) 14.9mcg Water 47g Zinc, Zn 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.