Deviled Egg Dip

By spend with pennies
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Ingredients

10 large eggs
2 ounces cream cheese (softened)
¼ cup mayonnaise
¼ cup sour cream
2 tablespoons sweet relish
2 teaspoons white vinegar
1 ½ teaspoon yellow mustard
¼ teaspoon onion powder
¼ teaspoon salt (or to taste)
paprika (for garnish)

  • Prep Time5mins
  • Cook Time15mins
  • Servings12
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Instructions

Add eggs to a saucepan and fill the pot with water to ½-inch above the eggs. Over high heat, bring the water to a rolling boil, then cover, remove from heat. Let the eggs stand covered for 15 to 17 minutes.

Fill a medium bowl with ice water and transfer the eggs to the ice water for 5 to 10 minutes. Peel the eggs under running cool water.

Add the eggs to a food processor and pulse a few times until chopped. Add cream cheese, mayonnaise, sour cream, relish, vinegar, mustard, onion powder, and salt. Pulse until smooth, scraping the bowl as needed.

Spoon into a serving bowl and garnish with a sprinkle of paprika.

Appetizer,Dip,Party Food
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