Deviled Egg Dip

I saw this recipe for deviled egg dip and think this would be a great addition to our Easter dinner menu! We love deviled eggs and I can't wait to try it in dip form. I haven't made it yet so am just copy/pasting the recipe I found here at BHG:

• 
  

• 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

  
  

  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 with vegetable crudités and/or crackers.

  
  

  3.30.25: 🔥 week 13

  3.30.24: bunny cookies

  3.30.23: air-dried clay ornaments

  3.30.22: lasagna casserole

  3.30.21: TT deviled eggs (and cute deviled egg chicks) 

  3.30.20: April plan

  3.30.19: brown rice risotto
  
  3.30.18: shaving cream dyed Easter eggs
  
  3.30.17: desktop organizing
  
  
  3.30.16: blueberry crumb cake