Dive into the zesty and creamy goodness of a homemade Devilled Egg Dip. This delectable creation brings together the classic flavours of devilled eggs in a delightful dip form. This dip is sure to be a crowd-pleaser at any gathering or party.
Ingreadient:
- 8 eggs
- 1/3 cup mayonnaise
- 150ml sour cream
- 2 tbsp Dijon mustard
- 2 tsp white wine vinegar
- 1-2 tbsp hot sauce (or to taste)
- ¼ cup chopped chives, plus extra for garnish
- Salt to taste
- Serve with veggie sticks, corn chips, toasted baguette slices
Direction:
- Add eggs to a large saucepan and just cover with cold water. Bring to the boil over medium high heat for 8 minutes. Drain immediately and refresh with cold water. When cool, peel. Coarsely chop 7 of the eggs and set aside.
- Whisk mayonnaise, sour cream, Dijon, vinegar, hot sauce and chives together until smooth. Fold through chopped eggs. Season with salt. Spoon into a serving bowl.
- Slice remaining egg and arrange over the top. Drizzle with hot sauce and sprinkle with extra chives. Serve with veggie sticks, corn chips, toasted baguette.
