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Deviled Egg Appetizer Dip


"A new twist on deviled eggs. Serve with crackers."
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35 m servings 98 cals
Original recipe yields 24 servings

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  1. Place eggs in a saucepan and cover with water. Bring to a boil; remove saucepan from heat and let eggs cook in hot water off the heat for 12 minutes. Pour off hot water and place eggs in a bowl full of ice water to cool.
  2. Peel and halve eggs. Chop about half the egg whites and place into a bowl.
  3. Put remaining egg whites and yolks in a food processor with mayonnaise, Dijon mustard, white wine vinegar, and hot sauce; process till smooth and transfer to a bowl. Fold chopped egg whites into the mixture to serve.

Nutrition Facts

Per Serving: 98 calories; 9.5 g fat; 0.6 g carbohydrates; 2.9 g protein; 85 mg cholesterol; 104 mg sodium. Full nutrition

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Read all reviews 13
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Left the recipe just as it was. When I finished I carved out a loaf of Italian Round Bread and put the Egg Appetizer inside. Carved up another loaf for scooping and dipping. Was gone inside 1...

I added a few spices to the egg mixture (onion powder, garlic powder, dill weed, fresh ground pepper, salt, sprinkle of paprika) but other than that I kept to the recipe. I served half of this w...

This dip was amazing and people devoured it before all others! I served it with a sliced baguette but any lightly seasoned cracker would be great too. The only thing I added was a little salt ...

It was good and I will make it again, with a slight reduction of the vinegar. Thank you for your submission.

Simple to make, delicious to eat. I served it with Club crackers, went over pretty well. I did chop only the 5 egg whites, the rest was blended in. I made it how I usually make deviled eggs, so...

Great recipe! I brought this to a going away party and all but a tablespoon was left. Everyone loved it!

A friend brought this to a girls get together. Very tasty, and healthier than some dips. Looking forward to making it .

This is easy to whip up and good. It's something different to try if you like deviled eggs or egg salad. I added a bit more hot sauce than called for and some black pepper. When I first tried it...

I made this for Easter brunch. It was very tasty and I will make it again but I would reduce the sauce. It was just a little too watery for my family and I. But it was very yummy and will be ma...