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Deviled Egg Dip

Heat Level: Mild
Category: Appetizers - Dips, Snacks

INGREDIENTS:
  • 12 eggs
  • ½ cup mayonnaise
  • 4 ounces cream cheese
  • 3 tbsp. Rustlin’ Rob’s Dilled Pickle Mustard
  • 1 tsp salt
  • 2 tbsp Rustlin’ Rob’s Cayenne Hot Sauce, optional
  • Garnish
  • 1 tsp. chives or parsley chopped, optional
DIRECTIONS:
  1. If you have leftover boiled eggs, peel them and separate the egg whites from the egg yolks.
  2. If you need to boil your eggs, place them in a saucepan and cover with water. Bring to a boil, boil for 2-3 minutes, after which remove saucepan from heat and let eggs cook in the hot water, using the residual heat for about 10-12 minutes. Pour off hot water and place eggs in a bowl full of ice water to cool.
  3. Peel the eggs, add to a food processor.
  4. Add mayonnaise, mustard, white, cream cheese and hot sauce and salt to the food processor. Process until smooth and creamy.
  5. Transfer mixture to the bowl. Add chopped chives and gently stir everything together.
  6. Garnish with chopped chives or parsley and serve immediately.

NOTE: If you want to serve the dip later, store in an airtight container in the fridge or place in a serving dip bowl and cover with plastic wrap. Garnish with chives and parsley before serving.
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