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This Crudités Platter with savory, creamy, Deviled Egg Dip is a fresh twist on a classic appetizer! This simple 6-ingredient recipe is ready in just 10 minutes. Whether you’re casually entertaining friends, attending a potluck, or hosting a holiday feast, Deviled Egg Dip is sure to be the talk of the party!
If you love the taste of deviled eggs, but you don’t have the time to sit there and fill all those egg whites, then this is the recipe for you! With all flavors of your favorite deviled egg recipe, and half the hands-on work, this recipe is perfect for last-minute entertaining or anytime you just want a tasty snack.
You can serve this recipe any time of year, and it’s certain to be a crowd-pleasing favorite, especially around the holidays! Deviled Egg Dip is one of my favorite recipes to serve when hosting a big event for several reasons.
It’s made in one bowl, so you don’t end up with tons of dishes, you can prepare it ahead of time when it’s convenient, and I always have the ingredients on hand.
This recipe is also fantastic since you can really get creative and make it your own! You can put your own twist on everything from the veggies to serve with it, the assorted crackers or bread, to the topping for the recipe.
Ingredients Needed To Make Deviled Egg Dip
- Prepared Horseradish
- Hot Sauce – Use your favorite brand
How To Make This Recipe
Begin by boiling your eggs for 10 minutes then transfer them to a bowl of cold water. Once the eggs have cooled down, peel them and cut them in half. Place both the egg whites and yolks into a food processor or a medium-sized bowl.
Using either the food processor or a potato masher, finely chop eggs into pieces that are uniform in size. Add in mayo, horseradish, salt, pepper, and a dash of hot sauce and mix together until fully combined and creamy.
Transfer dip to a bowl or your favorite serving platter and sprinkle paprika over the top if you wish. Serve with assorted crackers, veggies, or Homemade Pita Chips.
People Often Ask…
Yes, you can absolutely make this dip ahead of time! In fact, I think that this recipe tastes best after chilling and sitting in the fridge for a couple of hours. After preparing this Deviled Egg Dip, you can transfer it to an airtight container and store it in the refrigerator for up to 3 days, or until you’re ready to serve.
More Recipes You’ll Love…
- Crock Pot Spinach Artichoke Dip
- Southern Deviled Eggs
- Perfectly Popped Stove Top Popcorn
- Bacon Deviled Eggs
- Buffalo Chicken Dip
- 4 boiled eggs
- 3 tablespoons good mayonnaise
- 1 ½ teaspoons prepared horseradish
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked pepper
- Dash of hot sauce
- Boil eggs and chop yolk and white together. I use my pastry cutter to make this task fast and easy.
- Add mayo, horseradish, dash of hot sauce, salt & pepper. Mix well.
- Place in a bowl and serve with crackers and veggie sticks.
I never thought of adding horseradish to deviled eggs. Sounds great. Got to try it
Hey there Sarah!
Thank you so much for your interest in this recipe, I really hope you give it a try! I love adding horseradish to my deviled eggs, it gives a nice pop of unexpected flavor, and it’s ever tastier in this deviled egg dip. Let me know if you have any questions about the recipe, I hope you enjoy!
Deviled Egg Dip aka egg salad lol… love horseradish in my egg salad!
Donya ~ The Egg Dip sounds so good for this time of the year…Spring is in the air. Never thought of the idea to cut up the eggs with a pastry cutter…genius!
Thanks Kay! The cutter makes life really easy. CONGRATULATIONS on winning the Cookbook Giveaway. I know you'll enjoy it and make sure to check out A Southern Soul's Recipe…page 13.