Deviled Eggs Dip
Yum

Deviled Eggs Dip
 
Ingredients
  • 12 eggs
  • ½ cup full fat organic mayonnaise
  • 4 ounces full fat cream cheese
  • 2 tablespoon stone ground mustard
  • 1 tablespoons white wine vinegar
  • 1 tablespoon red hot sauce, optional
  • 1 teaspoon chives, chopped
  • 1 bag of Saffron Road Chickbean Crisps for dipping
  • Garnish:
  • ¼ teaspoon paprika or cayenne pepper
  • 1 teaspoon chives, chopped
Instructions
  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.
  6. Add mayonnaise, mustard, white wine vinegar, cream cheese and hot sauce to the food processor. Process until smooth and creamy.
  7. Transfer mixture to the bowl with the chopped egg whites. Season with salt and pepper, add chopped chives and gently stir everything together.
  8. Transfer to a dip serving bowl, sprinkle with paprika or if you prefer something more spicy you can use cayenne pepper.
  9. Garnish with chopped chives and serve immediately.
  10. If you want to serve the dip later, store it in an airtight container in the fridge or place in a serving dip bowl and cover with plastic wrap. Garnish with paprika and chives right before serving.
  11. Enjoy!

 

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