Deviled Egg Dip

I love the idea of deviled egg dip, once again - why didn't I think of that? It's basically egg salad with the eggs grated, capers, relish, a little hot sauce...I'd think you can make the dip using your standard egg salad method or follow this one and see what you think. I'm definitely going to try this.

INGREDIENTS:

• 6 eggs
• 2 Tbsp. sweet pickle relish
• 1 shallot, finely chopped (2 Tbsp.)
• 1 Tbsp. capers, drained
• 1/3 cup full fat plain Greek yogurt
• 1/4 cup mayonnaise
• 1 Tbsp. Dijon mustard
• 1 tsp. white wine vinegar
• 1/2 tsp. bottled hot pepper sauce
• 1/4 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 2 Tbsp. chopped fresh chives, divided
• Paprika

DIRECTIONS:

1. Cook Eggs 

   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.

2. Peel Eggs 

   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.

3. Grate Eggs 

   Using the large holes of a box grater, shred eggs into a medium bowl. Use a fork to coarsely mash the eggs.

4. Finish and Serve 

   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 this deviled egg dip recipe with crackers, vegetable crudité, or chips. Our recipe testers liked it best with cucumbers, carrots, bell peppers, and sugar snap peas.

   found here at bhg

   
   

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