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COOK WITH MEG: Devilled Egg Dip

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COOK WITH MEG: Devilled Egg Dip

Did you know the term "devilled" showed up in the 1700s? It was basically code for "this food has a kick!" While the Romans were the OGs of spicy boiled eggs, this dip is our modern, "let’s-get-to-the-snacking" version. It’s all the flavour with half the work!
Created by Meg Tucker for From Yolk to Table: Cook With Meg presented by Egg Farmers of New Brunswick
Print Recipe Pin Recipe
Course Appetizer

Equipment

  • Serving dish, spatula
  • Pot to boil eggs + Bowl
  • OPTIONAL: Food processor if you want a nice purée, otherwise a fork or potato masher works!
  • PREP STEPS: You can boil and peel your eggs ahead of time if you wish!

Ingredients
  

  • 8 large eggs (hard-boiled and peeled)
  • ½ cup mayonnaise
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. yellow mustard (for that classic "devilled" zing!)
  • ¼ tsp. onion powder (alternatively, you can use 1 tablespoon of diced chives)
  • ½ tsp. paprika (plus extra for a gorgeous garnish)
  • 1 tsp. granulated sugar
  • 1 Tbsp. evaporated milk (or regular milk works too)
  • Salt and pepper to taste

OPTIONAL

  • A dash of your favourite hot sauce if you want to turn up the heat!
  • Pita chips, veggies, pretzels to dunk!

Instructions
 

  • Boil your eggs in a large pot of salted water for 10 minutes.
  • While the eggs are boiling, let’s make the sauce: Add in your mayo, both mustards and your spices. Give it a really good stir until it looks luscious and bright yellow.
  • Add in your sugar and your milk and stir again. Taste, then set aside.
  • When the 10 minute timer hits, take your eggs out out of the hot water and place them down into a bowl with icy cold water, for at least 5 mins “to chill."
  • Peel your eggs, rinsing them off to make sure we don’t have any shell residue.
  • Toss your peeled eggs into your bowl. Take your masher or a sturdy fork and break them down. We’re looking for a "chunky-meets-creamy" texture.
    * OPTIONAL: use a food processor for a smoother “hummus” appearance
  • Add your mashed eggs to the “sauce,” then give it a good mix!
  • This is the best part! Grab a cracker and try it. Does it need a pinch more salt? A bit more "zip" from the Dijon? Make it yours!
  • Spread the dip into a pretty shallow bowl. Sprinkle a little more paprika over the top if you wish, and serve it up with buttery crackers, toasted baguette or even some crisp celery sticks for a fresh crunch.

Notes

Grab your ingredients and watch the From Yolk to Table: Cook With Meg
guide video here! 
BE SURE TO TAG US IF YOU MAKE
THE RECIPE! @cookwithmegtoday and 
@eggfarmersofnb on Instagram!