Deviled Egg Dip

The eggs are brought to a boil, covered off the heat for twelve minutes, then cooled in ice water so they peel cleanly.

Chopped eggs go into the food processor with mayonnaise, Dijon, relish, brine and paprika and are pulsed to a thick dip with some egg texture left. It is served cold, not as filled halves.

How to Make It

1. Eggs cooked

   Place the eggs in a saucepan, cover with cool water and bring to a boil. Cover, remove from the heat and let stand 12 minutes, then transfer the eggs to ice water and cool completely.

2. Processor loaded

   Peel the eggs and chop them. Add the eggs, mayonnaise, Dijon, relish, pickle brine, salt, pepper and 1/4 teaspoon paprika to a food processor.

3. Pulsed and chilled

   Pulse until thick and mostly smooth, leaving a little egg texture. Scrape into a serving bowl and chill at least 15 minutes.

4. Topped

   Dust with extra paprika and scatter the chives over the top. Serve cold.

Why This Recipe Works

• The covered twelve-minute stand cooks the yolks without a grey ring.
• Ice water stops the cooking and loosens the shells.
• Pulsing rather than blending keeps a little egg texture.
• Fifteen minutes in the fridge firms the dip for scooping.

Ingredient Notes

Eggs

Six large, hard-cooked and chopped before pulsing.

Sweet pickle relish

Two tablespoons, with a tablespoon of brine or lemon juice.

Smoked paprika

A quarter teaspoon in the dip and more dusted on top.

Success Tips

• Cool the eggs completely before peeling so the whites stay intact.
• Pulse in short bursts and stop while some texture remains.
• Keep the dip cold until it goes to the table.

Serving Ideas

Serve cold with crackers, toasts or crisp vegetables for scooping.

Storage and Reheating