Deviled Eggs Dip is a creamy, flavorful dip inspired by classic deviled eggs, combining coarsely grated hard-boiled eggs with tangy creaminess from labneh or Greek yogurt, mayo, and sour cream, and accented with savory pickles, shallots, capers, and seasonings including garlic, turmeric, and hot sauce.
You’ll love this dip because it captures all the flavors of deviled eggs in an easy-to-serve, crowd-pleasing spread perfect with crackers or crudités. The fresh herbs and optional paprika add bright, vibrant notes for a festive touch.
Ingredients
- 6 large eggs
- 4 to 6 cornichon pickles or 2 tablespoons sweet relish
- 1 small shallot
- 1 tablespoon capers
- ¾ cup labneh or full-fat plain Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon Dijon or horseradish mustard
- 1 teaspoon white vinegar
- ½ teaspoon ground turmeric
- ¼ teaspoon kosher salt (plus more if needed)
- ¼ teaspoon freshly ground black pepper (plus more if needed)
- 3 dashes vinegar-based hot sauce such as Tabasco (plus more if desired)
- 6 sprigs fresh dill or parsley
- 1 small bunch fresh chives
- Paprika for garnish (optional)
- Crackers or crudités for serving
Instructions
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Place eggs in saucepan, cover with water by 1-2 inches. Bring to boil, remove from heat, cover, and let stand 9 minutes.
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Transfer eggs to ice bath for at least 1 minute, then peel. Grate eggs with large holes of box grater into bowl. Mash slightly with fork.
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Finely chop cornichons or relish, shallot, and capers; add to bowl.
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Add labneh/Greek yogurt, mayonnaise, mustard, vinegar, turmeric, salt, pepper, and hot sauce to egg mixture; stir to combine evenly.
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Chop dill/parsley leaves and tender stems, and thinly slice chives. Stir half the herbs into dip, reserving the rest for garnish. Taste and adjust seasoning.
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Transfer dip to serving bowl; sprinkle with paprika and garnish with remaining fresh herbs.
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Serve with crackers or fresh vegetables.
Tips for Success
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Use fresh eggs and peel under running water for easy shell removal.
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Adjust hot sauce and salt to taste carefully at the end.
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Use fine grater or pulse in food processor for smoother texture if preferred.
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Chill dip for enhanced flavor melding.
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Serve with assorted fresh veggies and sturdy crackers.
Delicious Variations
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Substitute cornichons with sweet or spicy pickles.
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Add diced cooked bacon or smoked salmon for richness.
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Mix in finely chopped radishes or celery for crunch.
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Sprinkle smoked paprika instead of regular for smoky aroma.
Frequently Asked Questions
Can dip be made ahead?
Yes, refrigerate in airtight container up to 2 days for best flavor.
How long does dip keep?
Consume within 2-3 days when stored chilled.
Is this dip low carb?
Yes, ingredients are low carb and keto-friendly.
Can I make it dairy-free?
Use dairy-free yogurt, mayonnaise, and omit labneh.
How to store leftovers?
Keep covered refrigerated in glass or plastic container.
Deviled Eggs Dip
- Total Time: 25 minutes
- Yield: 8 servings 1x
Description
Creamy, flavorful dip made by combining coarsely grated hard-boiled eggs with labneh or Greek yogurt, mayonnaise, and sour cream. Flavored with tangy pickles, shallots, capers, garlic, turmeric, and hot sauce, finished with fresh herbs and optional paprika.
Ingredients
6 large eggs
4 to 6 cornichon pickles or 2 tbsp sweet relish, chopped
1 small shallot, chopped
1 tbsp capers
¾ cup labneh or full-fat Greek yogurt
¼ cup mayonnaise
1 tbsp Dijon or horseradish mustard
1 tsp white vinegar
½ tsp ground turmeric
¼ tsp kosher salt
¼ tsp black pepper
3 dashes vinegar-based hot sauce
6 sprigs fresh dill or parsley
1 small bunch fresh chives
Paprika for garnish (optional)
Crackers or crudités for serving
Instructions
Boil eggs, cool in ice water, peel, and grate coarsely into a bowl; mash slightly.
Add chopped pickles, shallot, and capers.
Mix in labneh/Greek yogurt, mayonnaise, mustard, vinegar, turmeric, salt, pepper, and hot sauce; stir to combine.
Chop herbs; stir half into dip and reserve the rest for garnish.
Adjust seasoning; transfer to serving bowl.
Sprinkle with paprika and garnish with herbs.
Serve with crackers or veggies.
Notes
Peel eggs under running water for ease.
Adjust hot sauce and salt to taste after mixing.
Use fine grater or food processor for smoother texture.
Chill dip to meld flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Dip
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1/8 recipe
- Calories: 120
- Sugar: 1
- Sodium: 320
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 2
- Protein: 7
- Cholesterol: 165
Keywords: deviled eggs dip, creamy egg dip, pickle dip, crowd-pleasing appetizer, keto low-carb dip
