Deviled Egg Dip

Recipes /

This deviled egg dip takes all the classic flavors of your favorite party appetizer and turns them into an irresistibly creamy, scoopable spread.

It’s everything you love about deviled eggs – tangy, savory, and just a little spicy – with none of the fussy piping or delicate handling.

Deviled Egg Dip - party dip made with a creamy blend of mashed hard-boiled eggs, mayonnaise, mustard, seasonings like salt, pepper, and paprika, and topped with chopped green onion, served with pretzels and toasted bread.

Perfect for holidays, potlucks, or brunch spreads, it’s a real crowd-pleaser that comes together with everyday ingredients and minimal effort.

Serve it up with toasted baguette, crackers, or pretzels, and watch it disappear in no time.

How to Make This Deviled Egg Dip

Ingredients You’ll Need For This Recipe

For the dip:

  • 10 eggs
  • 4 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons sour cream
  • 10–12 small pickled cucumbers (or 2–3 large), finely chopped
  • 2 green onion sprigs, chopped
  • ½ teaspoon paprika
  • Sprinkle of chili flakes
  • Salt and pepper, to taste

For topping:

  • ½ sprig green onion, chopped
  • Sprinkle of paprika

For serving:

  • Pretzels
  • Toasted French baguette slices
  • Crackers

Step-by-Step Guide

1. Fill a large saucepan with water and bring it to a boil over medium-high heat.

2. Gently lower the eggs one by one into the water using a spoon.

3. Once the water returns to a boil, cover the pan, reduce the heat to medium-low, and cook the eggs for 10 minutes.

4. When the eggs are done, either run the pot under cold water or transfer the eggs into a large bowl filled with cold water.

Let them cool completely before peeling.

5. Peel the eggs and quickly rinse them, then coarsely chop the eggs.

Keep some pieces smaller and others slightly larger. This mix of textures makes the dip more interesting.

6. In a large bowl, combine the chopped eggs with mayonnaise, Dijon mustard, sour cream, pickles, green onions, paprika, chili flakes, salt, and pepper.

7. Stir well until everything is evenly incorporated. Taste and adjust seasoning as needed.

8. Transfer the dip into a serving bowl and top with a sprinkle of paprika and a few chopped green onions for color.

9. Serve alongside crackers, toasted baguette slices, and/or pretzels.

Deviled Egg Dip - party dip made with a creamy blend of mashed hard-boiled eggs, mayonnaise, mustard, seasonings like salt, pepper, and paprika, and topped with chopped green onion, served with pretzels and toasted bread.

Important recipe notes

  • You can use a pot for boiling your eggs, but make sure it’s big enough to fit all the eggs in a single layer.
  • Make sure the water covers the eggs by at least 1 inch.
  • If you need to cool your eggs quickly, prepare a large bowl with about 3 cups of ice and 3 cups of cold water, then transfer the eggs to the ice bath and let them sit in it for about 10-15 minutes.
  • Use dill pickles for a classic flavor, or try bread-and-butter pickles for a sweeter variation. Just be sure they’re finely chopped so they blend smoothly into the dip.
  • Leaving some egg chunks a bit larger gives the dip more bite. If you prefer a smoother consistency, mash everything a bit more as you mix.
  • You can easily make this dip a day in advance. Just cover it and store it in the fridge, then add the toppings just before serving to keep them fresh and vibrant.
  • Add a dash of hot sauce or a bit more chili flakes if you want extra heat. Smoked paprika is also a great swap for a deeper, more complex flavor.

Why You’ll Love This Recipe

  • All the flavor, none of the fuss – Skip the piping bags and peeling yolks – this dip is fast, flavorful, and easy.
  • Crowd-pleasing and versatile – It works for brunch, parties, picnics, or holiday spreads.
  • Make-ahead magic – Tastes even better the next day, which makes it ideal for prepping ahead.
  • A fresh twist on a classic – Familiar deviled egg flavors in a totally new, snackable form.
  • Pairs with everything – Serve it with crackers, crostini, or crunchy veggies for a no-fail appetizer everyone will love.

📌 Deviled Egg Dip (Recipe Card)

Ingredients

For the dip:

  • 10 eggs
  • 4 tbsp mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp sour cream
  • 10–12 small pickled cucumbers (or 2–3 large), chopped
  • 2 green onion sprigs, chopped
  • ½ tsp paprika
  • Chili flakes, to taste
  • Salt and pepper

For topping:

  • ½ sprig green onion, chopped
  • Sprinkle of paprika

For serving:

  • Pretzels
  • Toasted baguette slices
  • Crackers

Instructions

  • Bring water to a boil in a large saucepan.
  • Gently lower eggs into the boiling water one by one.
  • Once water returns to a boil, cover and simmer on medium-low for 10 minutes.
  • Cool the eggs in cold water and peel.
  • Coarsely chop eggs and add to a large bowl.
  • Mix in mayo, mustard, sour cream, pickles, green onion, paprika, chili flakes, salt, and pepper.
  • Transfer to a serving bowl and top with extra paprika and green onions.
  • Serve with crackers, pretzels, or baguette slices.

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