Forget Deviled Eggs—Make This Dip Instead

No matter the circumstances, I know it’s a party when I see a platter of deviled eggs. Growing up in the South, I became accustomed to seeing them at practically every gathering from Easter to Thanksgiving, and memories of making them with my mom hold a special place in my heart.

And while I think deviled eggs are pretty perfect, I do have one small complaint—they can be a bit fiddly to make. If you’ve ever struggled with eggs that are hard to peel or filling that looks less than picture-perfect, you know what I’m talking about. Plus, making deviled eggs for a big crowd can be labor-intensive and time-consuming. Enter deviled egg dip—the deviled egg-lover’s delicious answer to all of these issues.

What Is Deviled Egg Dip?

I first saw deviled egg dip make the rounds on TikTok, where a common piece of feedback was, “isn’t this just egg salad?” Well, yes and no. Because this is typically blended until smooth, it’s really more of a dip, best enjoyed with your favorite potato chips (I like wavy Ruffles for scooping).

The salad vs. dip debate is also why cream cheese is essential to this recipe. Not typically found in egg salad, cream cheese creates a tangy smoothness that distinguishes the dip from salad.

But like egg salad, deviled egg dip is versatile, inviting cooks to put their own spin on it. Swap out the Dijon mustard for whole grain or spicy mustard, or substitute champagne vinegar for apple cider vinegar. Hot sauce, too, is a personal journey. I usually go with a brand local to me here in Virginia called Cat Bird, but Cholula, Tapatio, or even Tabasco would provide ample deviling.

You can also swap the cornichons for dill pickles or even dill or sweet relish, depending on your preference. Personally, I like the zippiness of the cornichons, which provides a nice contrast to the milder ingredients, but any pickle-y thing will work.

Tips For Making Deviled Egg Dip

• The most difficult part of this recipe is hard-cooking the eggs, but the good news is that they don’t need to look pretty because you’re just going to blend them in the food processor anyway. I use a standard boil (described below) for this recipe, but you can also steam the eggs.
• This is an excellent make-ahead recipe. You can make the dip from start to finish a day or two ahead and then garnish when you’re ready to serve.
• If you need a little extra liquid to get the perfect smooth consistency, use a splash of brine from the cornichons (or whatever pickle you use).
• You can enjoy the dip as soon as you make it, but the flavor and texture improve after being chilled in the fridge for at least an hour.

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