Creamy Deviled Eggs Dip made with eggs, mayo, cream cheese, mustard, and a sprinkle of paprika. Perfect for parties or a casual snack when you’re craving something rich and satisfying.
You ever have those moments where you’re supposed to bring something to a party but realize it way too late? That’s exactly how this Deviled Eggs Dip came into my life.
I was supposed to bring deviled eggs to a friend’s BBQ. Sounds easy enough, right? Except I completely forgot until—boom—one hour before I had to leave. I stared at the carton of eggs on my counter, knowing there was no way I was going to boil, peel, halve, and fill them all in time without losing my mind (or ending up with sad, torn egg whites).
So, I thought…what if I just mashed everything together instead? No fancy piping, no stress. And you know what? It worked. People were obsessed. One friend literally scraped the bowl clean with a cracker and asked, “Is this…deviled eggs, but like, dip?”
And just like that, my lazy Deviled Eggs Dip became a party staple. I still bring it to almost every gathering, and honestly? I kinda prefer it over regular deviled eggs now.
Why You’ll Love This Deviled Eggs Dip With Chives And Paprika Recipe?
If you’re thinking, “Do I really need another dip recipe?”—yes. Yes, you do. Here’s why:
- All the Deviled Egg Goodness Without the Hassle: No piping bags, no peeling eggs perfectly. Just scoop and serve.
- Super Creamy: Between the cream cheese, mayo, and yolks, this dip is next-level rich.
- Crowd-Pleaser: It always disappears fast, even when I double the batch.
- Quick & Easy: Whips up in 15 minutes. Seriously.
- Perfect for Every Occasion: Game night, potlucks, holidays… even solo Netflix marathons.
Ingredient Notes:
The magic of this dip comes from how simple ingredients work together. Here’s why they’re essential:
- Eggs: Hard-boiled and the heart of the dip. Pro tip: Use eggs that are a few days old—they’re so much easier to peel.
- Mayonnaise: Full-fat mayo makes the dip rich and silky. No skimping here.
- Cream Cheese: Adds body and extra creaminess. Let it soften so it blends smoothly.
- Stone-Ground Mustard: It’s tangy with just a little grit, which gives the dip more depth. Dijon works too if that’s what you have.
- White Wine Vinegar: A splash of acidity cuts through the richness perfectly.
- Hot Sauce (Optional): For a subtle kick. I’m a Tabasco fan, but use what you love.
- Chives: Fresh, mild, and slightly oniony—plus, they make the dip look fancy.
- Paprika: It’s not just for looks! Smoked paprika adds a subtle, earthy depth.
Pro Tip: Got bacon? Crumble some on top. Trust me.
How To Make Deviled Eggs Dip With Chives And Paprika?
This dip is so easy, you could probably make it while binge-watching your favorite show (not that I’m speaking from experience… or am I?).
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- Boil the Eggs:
Bring a pot of water to a boil. Gently lower in your eggs and boil for about 7 minutes for perfect, creamy yolks. Drain and run cold water over them to cool quickly. Peeling under running water makes it even easier. - Separate the Yolks:
Cut the eggs in half and scoop out those gorgeous golden yolks. Toss them straight into a food processor. - Make It Creamy:
To the yolks, add your mayo, softened cream cheese, mustard, white wine vinegar, and a splash of hot sauce if you’re feeling bold. Blend until it’s silky smooth. - Chop the Whites:
Dice about half the egg whites and gently fold them into the mixture. The texture contrast is so worth it. If you’re in a rush, you could skip this step—but trust me, it adds a little something extra. - Taste & Adjust:
This is the fun part. Taste it. Need more tang? A splash more vinegar. More heat? Add a bit more hot sauce. Remember, you’re the boss of this dip. - Serve & Garnish:
Spoon the dip into a serving bowl and top it with a sprinkle of paprika and extra chives. If you’re feeling fancy, a pinch of cayenne never hurts either. - Chill (Optional but Recommended):
The dip tastes great immediately, but if you have time, let it chill in the fridge for an hour or two. The flavors just get better.
Storage Options:
If you’re lucky enough to have leftovers (spoiler: you probably won’t), here’s how to keep them fresh:
- Fridge: Store in an airtight container for up to 3 days. Give it a stir before serving again.
- Freezer: Honestly? Not recommended. Eggs and mayo don’t freeze well together.
- Make Ahead Tip: This dip actually tastes better after a few hours in the fridge, so go ahead and prep it the night before your party.
Variations and Substitutions:
Feeling creative? Here’s how to shake things up:
- Bacon Lover’s Dream: Crumble some crispy bacon on top for extra richness.
- Dill Delight: Swap chives for fresh dill for a whole new vibe.
- Pickle Twist: Add a splash of pickle juice for even more tang.
- Spicy Version: Double the hot sauce or sprinkle in some cayenne for extra heat.
- Dairy-Free: Use vegan mayo and a dairy-free cream cheese.
What to Serve with Deviled Eggs Dip With Chives And Paprika?
The beauty of this dip? It goes with everything. Here are a few winning combos:
- Crackers: Ritz, Triscuits, or even pretzel crisps.
- Veggies: Carrot sticks, celery, bell peppers—perfect for a lighter option.
- Chips: Kettle-cooked potato chips for maximum crunch.
- Toast Rounds: Crostini or baguette slices, if you’re feeling fancy.
Frequently Asked Questions:
Can I make this Deviled Eggs Dip ahead of time?
Absolutely! In fact, it tastes even better when the flavors have time to meld together in the fridge.
Is this dip spicy?
Not really! The hot sauce adds more of a tang than heat, but you can crank it up with cayenne or extra hot sauce.
Can I use Dijon mustard instead of stone-ground?
Of course! Dijon is a bit smoother but still adds that tangy punch.
So, there you have it—my Deviled Eggs Dip that saved me from a last-minute potluck panic and became a family favorite. It’s creamy, tangy, and just so much easier than piping individual deviled eggs.
If you try it out (and I really hope you do), let me know how it goes! Did you add bacon? Extra hot sauce? Did it steal the show at your party? Drop a comment—I’d love to hear your twist!
Now, go grab those eggs and start dipping!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Deviled Eggs Dip With Chives And Paprika
Ingredients
- 12 eggs
- ½ c. mayonnaise full fat and organic
- 4 ounces cream cheese full fat
- 2 tbsp. stone-ground mustard
- 1 tbsp. white wine vinegar
- 1 tbsp. red hot sauce optional
- 1 tsp. chives chopped
Garnish:
- ¼ tsp. paprika or cayenne pepper
- 1 tsp. chives chopped
Instructions
- Start by boiling twelve eggs for seven minutes. Once done cool them down by running cold water over them. Then peel off the shells.
- Preparing the Yolks. Next separate the yolks, from the whites. Place them in a food processor.
- Blending the Ingredients. Add mayonnaise, cream cheese, mustard, vinegar and if desired a touch of sauce to the yolks. Blend everything together until you achieve a creamy consistency.
- Finely chop half of the egg whites. Gently fold them into the mixture. Sprinkle in some salt and pepper to taste. Additionally, mix in some chopped chives for added flavor.
- Transfer your mixture into a serving bowl. Sprinkle a dash of paprika on top for an appearance and garnish, with chives to give it a fresh touch.
- You can enjoy your creation right away or refrigerate it for later use. Pair it with crackers. Serve alongside vegetables to complement its flavors as an appetizer.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!