If you love deviled eggs, but hate the fuss of making them (all that precision and piping!), then this dip is going to be a new fav. Our Humpty Dumpty Dip takes all the beloved flavors of deviled eggs and transforms them into a rich and scoopable dip. Turns out humpty dumpty doesn’t need to be put together again after all! Skip the tedious prep and give this simple dip a try.
If you love deviled eggs, but hate the fuss of making them (all that precision and piping!), then this dip is going to be a new fav. Our Humpty Dumpty Dip takes all the beloved flavors of deviled eggs and transforms them into a rich and scoopable dip. Turns out humpty dumpty doesn’t need to be put together again after all! Skip the tedious prep and give this simple dip a try.
We start with a dozen hard-boiled eggs, setting half of them aside and adding half to your food processor. Slice the reserved eggs in half and separate out the yolks and white. Add the yolks into the food processor and chop the remaining egg whites into small pieces. These will add a little texture to the final dip! Add in the cream cheese, mayo, mustard, and a splash of white vinegar for tang. A dash of paprika, salt, pepper, and just a pinch of cayenne to bring out that familiar deviled egg flavor.
Once the base is smooth, fold in the chopped egg whites by hand. This gives the dip a great texture—light and creamy with little bites of egg throughout. A sprinkle of fresh chives on top adds a pop of color and dusting of paprika gives it that classic deviled egg look. Whether you’re hosting a crowd or just craving a deviled egg fix without all the fuss, this dip has your back. Just be warned: once you make it, you might never go back to the original.
Humpty Dumpty Dip
Yield(s): Serves 6-8
15m prep time
Allergens: Eggs, Milk
Diet: Vegetarian
Ingredients
- 12 eggs, hard boiled and peeled
- 1 (8 oz) package cream cheese, room temperature
- 1/2 cup mayo
- 2 tablespoons yellow mustard
- 1 ½ tablespoons white vinegar
- 1 teaspoon paprika
- 1 teaspoon salt
- Pinch of black pepper
- Pinch of cayenne pepper
- 2 teaspoons chopped chives, divided
- Pickles for garnish, optional
- Crackers or veggies for serving
Preparation
- Place 6 of the hard boiled eggs in a large food processor. Cut the remaining 6 eggs in half and add the yolks to the food processor and set the egg whites aside.
- Add cream cheese, mayo, mustard, vinegar, paprika, salt, black pepper, cayenne pepper, and half the chives to the food processor and process at high speed until fully blended.
- Chop egg whites and hand mix into the blended egg mixture. Transfer to serving bowl and top with remaining chives and additional paprika. Garnish with pickles if desired.
- Serve with crackers, pretzels, or veggie sticks.
Recipe adapted from Emilybites.com