Deviled Eggs Dip with paprika and chives is a great way to use leftover eggs. Creamy, just a bit spicy, this is an easy and delicious appetizer.

  • prep time: 15 MINS   
  • cook time: 7 MINS
  • total time: 22 MINS


  •  12 eggs
  •  ½ cup mayonnaise full fat and organic
  •  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
  •  ¼ teaspoon paprika or cayenne pepper
  •  1 teaspoon chives chopped


  1. If you have leftover boiled eggs, peel them and separate the egg whites from the egg yolks.
  2. If you need to boil your eggs, place them in a saucepan and cover with water. Bring to a boil, boil for 2-3 minutes, after which remove saucepan from heat and let eggs cook in the hot water, using the residual heat for about 10-12 minutes. Pour off hot water and place eggs in a bowl full of ice water to cool.
  3. Another method would be to boil the eggs for 7 minutes, after that place them under cold water to cool.
  4. Peel and separate the eggs, add the egg yolks to a food processor.
  5. Add the egg whites to a medium bowl. Add about ½ of the egg whites to the food processor, and finely chop the remaining egg whites and set aside back in the bowl.

Full recipe: Go to this link

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