Deviled Egg Dip
Ingredients
6 large eggs
4 oz. cream cheese, softened
1/4 cup mayonnaise
2 tbsp. finely chopped cornichons or dill pickles
1 tbsp. dijon mustard
1 tbsp. apple cider vinegar
1 tsp. hot sauce
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
potato chips, crackers, or veggies for serving
*Optional garnishes: paprika, finely chopped chives, finely chopped cooked bacon
Directions
Place the eggs in a large saucepan and cover with water. Bring to a boil over high heat, then turn off the heat and set a timer for 10 minutes. Fill a bowl with water and ice and set aside. When the timer goes off, use a slotted spoon to transfer the eggs to the ice bath and set a timer for 3 minutes. Once cooled, peel the eggs.
Combine the cream cheese, mayonnaise, cornichons, dijon mustard, apple cider vinegar, hot sauce, salt, and pepper in a food processor and blend until smooth. Add the eggs and either blend until smooth or, if you prefer a chunkier texture, pulse until mostly smooth with some chunks remaining. If you have the time, chill in the fridge for an hour before serving.
Garnish with your choice of paprika, finely chopped chives, and/or bacon. Serve with potato chips, crackers, or veggies.
Store in an airtight container in the refrigerator for up to 5 days.
https://freerecipenetwork.com/deviled-egg-dip/