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