Forget Deviled Eggs—Make This Dip Instead
Ingredients
- 6 large eggs
- 4 ounces cream cheese
- 1/4 cup mayonnaise
- 2 tablespoons cornichons
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon hot sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Potato chips, crackers, or crudites Potato chips, crackers, or crudites Potato chips, crackers, or crudites
- paprika, finely chopped chives, finely chopped cooked bacon paprika, finely chopped chives, finely chopped cooked bacon paprika, finely chopped chives, finely chopped cooked bacon
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Instructions
- Place the eggs in a large saucepan and cover with water. Bring to a boil over high heat, then turn off the heat and set a timer for 10 minutes. Fill a bowl with water and ice and set aside. When the timer goes off, use a slotted spoon to transfer the eggs to the ice bath and set a timer for 3 minutes. Once cooled, peel the eggs.
- Combine the cream cheese, mayonnaise, cornichons, Dijon mustard, apple cider vinegar, hot sauce, salt, and pepper in a food processor and blend until smooth. Add the eggs and either blend until smooth or, if you prefer a chunkier texture, pulse until mostly smooth with some chunks remaining. If you have the time, chill in the fridge for an hour before serving.
- Garnish with your choice of paprika, finely chopped chives, and/or bacon. Serve with potato chips, crackers, or crudites.,Store in an airtight container in the refrigerator for up to 5 days.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original