This creamy egg dip is a delicious twist on classic deviled eggs, blended with smooth cream cheese to create a rich, spreadable texture. It’s perfect with crackers, veggies, or even on toast—and yes, it might disappear in under 5 minutes!
Ingredients
- 10 hard-boiled eggs, peeled and halved
- 1 (8 oz) block of Philadelphia cream cheese (softened)
- 1–2 tablespoons mayonnaise (optional, for extra creaminess)
- 1 teaspoon yellow mustard or Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Paprika (optional, for garnish)
- Chopped chives or green onions (optional, for garnish)
Instruction
- Slice the boiled eggs in half and place them in a food processor.
- Add the softened cream cheese to the food processor.
- Add mustard, garlic powder, onion powder, and mayonnaise if using.
- Blend until smooth and creamy. Scrape down sides if needed.
- Season with salt and pepper to taste. Blend again briefly to combine.
- Transfer to a serving bowl, sprinkle with paprika and chives if desired.
- Serve chilled with crackers, toasted bread, or veggie sticks.
Tips:
- Add pickles or relish for a tangy twist.
- You can make this a day ahead—it actually tastes better after chilling.
- Leftovers make an amazing sandwich filling.