How to Make Deviled Eggs Dip: Recipes Worth Cooking

Deviled Eggs Dip with paprika and chives is a great way to use leftover eggs. It’s creamy, spicy, and an easy-to-make delicious appetizer worth tasting.

This recipe takes 15 minutes to prepare and 10 minutes to cook. Check out the video above to see how it is done, or read through the ingredients and step-by-step instructions below.

Deviled Eggs Dip
Credit: C/O

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Ingredients (Serves 8 People)

  • 12 eggs
  • ½ cup of Mayonnaise (Full fat and organic)
  • 4 ounces of Cream Cheese (Full fat)
  • 2 tbsps of Stone Ground Mustard
  • 1 tbsps of White Wine Vinegar
  • 1 tbsp of Red Hot Sauce (Optional)
  • 1 tsp of Chives (Chopped)


  • ¼ tsp of Paprika or Cayenne Pepper
  • 1 tsp of Chives (Chopped)

Cooking Steps

  1. Place your eggs into a saucepan and cover them with water.
  2. Bring the water to a boil, and boil the eggs for 2-3 minutes.
  3. Remove the saucepan from the heat but leave the eggs to cook in the hot water for about 10-12 minutes.
  4. Pour off hot water and place eggs in a bowl full of ice water to cool. Another method would be to boil the eggs for 7 minutes, after that place them under cold water to cool.
  5. Peel and separate the eggs, and add the egg yolks to a food processor.
  6. Add the egg whites to a medium bowl.
  7. From the bowl, add about ½ of the egg whites to the food processor.
  8. Finely chop the remaining egg whites in the bowl and set them aside back in the bowl.
  9. Add mayonnaise, mustard, white wine vinegar, cream cheese, and hot sauce to the food processor.
  10. Process until smooth and creamy.
  11. Transfer the mixture to the bowl with the chopped egg whites. Season with salt and pepper, add chopped chives, and gently stir everything together.
  12. Transfer to a serving bowl, sprinkle with paprika, or if you prefer something spicier like cayenne pepper.
  13. 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.


Amount Per Serving:

  • Calories :241
  • Fat: 21g
  • Saturated Fat: 6g
  • Cholesterol: 266mg
  • Sodium: 328mg
  • Potassium: 115mg
  • Carbohydrates: 1g
  • Fiber: 0g
  • Sugar: 0g
  • Protein: 9g
  • Vitamin A: 585IU
  • Calcium: 53mg
  • Iron: 1.3mg

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