Try this Deviled Egg Dip recipe, or contribute your own.
- Carbohydrate 9.17470000199553 g
- Cholesterol 700.718750053933 mg
- Fat 36.011543766788 g
- Fiber 0.188000002801418 g
- Protein 23.2919062529075 g
- Saturated Fat 16.2429850094589 g
- Serving Size 1 1 ½ (271g)
- Sodium 674.053750157387 mg
- Sugar 8.98669999919412 g
- Trans Fat 5.62703000239808 g
- Calories 452 calories
Step-by-step
- Hard boil the eggs. Place the eggs in a saucepan and add enough cold water to cover them by about an inch. Cover the pan with a lid and bring the water to a boil over high heat. As soon as the water begins boiling, remove the saucepan from the heat and let it stand, covered, for about 15 minutes. Drain the water and run cold water over the eggs until they are cooled. To peel, crack the shell all over by gently tapping it on the counter. Roll the egg between your hands to loosen the shell, and begin peeling.
- Place Greek yogurt, lemon juice, mustard, tabasco sauce, and salt in the container of your blender. Add one egg and blend well. Continue adding eggs, one at a time, until mixture is smooth and light. Blend in the cream cheese.
- Spoon dip into a bowl, cover, and chill for at least one hour. Garnish with paprika or cayenne pepper and serve with crackers or raw veggie sticks.
How long will emulsified dairy and hard-cooked egg proteins hold their structure in cold storage? Chilling this mixture for at least 60 minutes allows the dairy fats to firm up and the sharp acidity of two tablespoons of lemon juice to meld with mustard and hot sauce. Blending one egg directly into the Greek yogurt and cream cheese base creates a smooth emulsion before the remaining five eggs are incorporated sequentially. Freezing is strongly discouraged because thawing causes the cream cheese and yogurt emulsion to break completely, resulting in a watery, separated mass instead of a smooth spread. Stored properly in an airtight container at or below 40 degrees Fahrenheit, the prepared dip remains fresh for up to 48 hours. Scaling quantities requires maintaining the precise ratio of one whole egg blended into the dairy base to preserve proper thickness. Crackers and raw vegetable sticks provide structural contrast to the velvety texture achieved by thorough blending.
