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
Ingredients
- 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
Garnish:
- ¼ teaspoon paprika or cayenne pepper
- 1 teaspoon chives chopped
Instructions
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If you have leftover boiled eggs, peel them and separate the egg whites from the egg yolks.
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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.
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Another method would be to boil the eggs for 7 minutes, after that place them under cold water to cool.
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Peel and separate the eggs, add the egg yolks to a food processor.
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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
