Deviled Eggs Dip with Chives and Paprika

Deviled Eggs Dip is creamy, spicy, and full of protein, an easy and delicious party appetizer, and a great way to use leftover eggs. If you have a bunch of hard-boiled eggs left over from Easter or some other holiday or event that you need to use or just a bunch of eggs in the fridge, this deviled egg dip recipe is perfect! It is so quick and easy to make you can have it for a game-day party you plan today!

Ingredients:
12 eggs
½ cup mayonnaise, full fat
4 ounces cream cheese, full fat
2 tablespoon stone ground mustard
1 tablespoons white wine vinegar
1 tablespoon red hot sauce, optional
1 teaspoon chives, chopped

Garnish:
¼ teaspoon paprika, or cayenne pepper
1 teaspoon chives, chopped

Instructions:
If you have leftover boiled eggs, peel them and separate the egg whites from the egg yolks.
If you need to boil your eggs, place them in a saucepan and cover with water. Bring to a boil and boil for 2-3 minutes. After that, remove the saucepan from the heat and let the eggs cook in the hot water, using the residual heat for about 10-12 minutes. Pour off the hot water and place the eggs in a bowl full of ice water to cool.
Another method is to boil the eggs for 7 minutes and then place them under cold water to cool.
Peel and separate the eggs, and add the egg yolks to a food processor.
Add the egg whites to a medium bowl. Add about ½ of the egg whites to the food processor, finely chop the remaining egg whites, and set aside back in the bowl.
Add mayonnaise, mustard, white wine vinegar, cream cheese, and hot sauce to the food processor. Process until smooth and creamy.
Transfer the mixture to the bowl with the chopped egg whites. Season with salt and pepper, add chopped chives, and gently stir everything together.
Transfer to a dip serving bowl, sprinkle with paprika, or if you prefer something more spicy, you can use cayenne pepper.
Garnish with chopped chives and serve immediately.
If you want to serve the dip later, store it in an airtight container in the fridge or place it in a serving dip bowl and cover it with plastic wrap. Garnish with paprika and chives right before serving.
Enjoy!

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