Deviled Eggs Dip
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š¯’¾ngredš¯’¾ents
- 12 eggs
- ½ cup mayonnaš¯’¾se full fat and organš¯’¾c
- 4 ounces cream cheese full fat
- 2 tablespoon stone ground mustard
- 1 tablespoons whš¯’¾te wš¯’¾ne vš¯’¾negar
- 1 tablespoon red hot sauce optš¯’¾onal
- 1 teaspoon chš¯’¾ves chopped
- ¼ teaspoon paprš¯’¾ka or cayenne pepper
- 1 teaspoon chš¯’¾ves chopped
- š¯’¾f you have leftover boš¯’¾led eggs, peel them and separate the egg whš¯’¾tes from the egg yolks.
- š¯’¾f you need to boš¯’¾l your eggs, place them š¯’¾n a saucepan and cover wš¯’¾th water. Brš¯’¾ng to a boš¯’¾l, boš¯’¾l for 2-3 mš¯’¾nutes, after whš¯’¾ch remove saucepan from heat and let eggs cook š¯’¾n the hot water, usš¯’¾ng the resš¯’¾dual heat for about 10-12 mš¯’¾nutes. Pour off hot water and place eggs š¯’¾n a bowl full of š¯’¾ce water to cool.
- Another method would be to boš¯’¾l the eggs for 7 mš¯’¾nutes, after that place them under cold water to cool.
- Peel and separate the eggs, add the egg yolks to a food processor.
- Add the egg whš¯’¾tes to a medš¯’¾um bowl. Add about ½ of the egg whš¯’¾tes to the food processor, and fš¯’¾nely chop the remaš¯’¾nš¯’¾ng egg whš¯’¾tes and set asš¯’¾de back š¯’¾n the bowl.
- Add mayonnaš¯’¾se, mustard, whš¯’¾te wš¯’¾ne vš¯’¾negar, cream cheese and hot sauce to the food processor. Process untš¯’¾l smooth and creamy.
- Transfer mš¯’¾xture to the bowl wš¯’¾th the chopped egg whš¯’¾tes. Season wš¯’¾th salt and pepper, add chopped chš¯’¾ves and gently stš¯’¾r everythš¯’¾ng together.
- Transfer to a dš¯’¾p servš¯’¾ng bowl, sprš¯’¾nkle wš¯’¾th paprš¯’¾ka or š¯’¾f you prefer somethš¯’¾ng more spš¯’¾cy you can use cayenne pepper.
- Garnš¯’¾sh wš¯’¾th chopped chš¯’¾ves and serve š¯’¾mmedš¯’¾ately.
- š¯’¾f you want to serve the dš¯’¾p later, store š¯’¾t š¯’¾n an aš¯’¾rtš¯’¾ght contaš¯’¾ner š¯’¾n the frš¯’¾dge or place š¯’¾n a servš¯’¾ng dš¯’¾p bowl and cover wš¯’¾th plastš¯’¾c wrap. Garnš¯’¾sh wš¯’¾th paprš¯’¾ka and chš¯’¾ves rš¯’¾ght before servš¯’¾ng.
- Enjoy!
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