Deviled Egg Dip
Feb 20, 2026
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If you love the classic flavor of deviled eggs but want something a little different, then my creamy deviled egg dip is for you. All of the amazing texture and flavor without having to stuff a bunch of eggs. This dip is perfect for holidays, potlucks, BBQ’s, Sunday get-togethers, and more.
I am a sucker for a good deviled egg but I think we can agree that the filling is the best part. Creamy and flavorful but sometimes a pain to have to scoop into each individual egg. That’s why I love this easy deviled egg dip.
This dip recipe is perfect if you are serving a crowd. It’s faster to make than traditional deviled eggs. You still get all the flavors, just in scoopable form.
There are so many reasons to make this dip recipe. If you are a deviled egg lover, this dip is going to steal your heart. I really enjoy the texture of this dip because the chopped eggs remind me of the classic potluck appetizer. It’s party friendly, and perfect for a holiday or game day.
Want more easy dips, try this rotisserie chicken buffalo dip, hissy fit dip, and Doritos dip.
Ingredients
This deviled egg dip recipe keeps it simple with just a handful of ingredients. Check the recipe card for the exact measurements.
- Eggs – Hard boiled eggs. Tips for making the best hard boiled eggs below.
- Mayonnaise – This is used to make the base of the dip. Use your favorite brand like Duke’s.
- Cream cheese – Softened cream cheese is used.
- Ground mustard – I like using ground mustard because it adds wonderful flavor. You can substitute with Dijon mustard if you prefer.
- Relish– You can use sweet or dill relish which can typically be found by this pickles in the grocery store.
- Seasonings – Salt, pepper, paprika
- Optional – Chives or green onions
How to make this deviled egg dip recipe
The key to this hard boiled egg dip is making the eggs. Here are a two tried-and-true methods that are both easy.
Instant Pot – Making them in a pressure cooker is my personal favorite way to make deviled eggs. Begin by placing the eggs in the instant pot on a trivet. Pour in 1 cup of water. Close and lock the lid. Set to 6 minutes pressure cook time. Once that’s finished, let it naturally release for another 6 minutes, then quick release any remaining pressure.
Place the eggs in a bowl filled with ice and water. Let them cool 6 minutes. Peel the eggs.
Stove top – If you don’t have a pressure cooker, it’s easy to make them on the stove. Place the eggs in a large saucepan in a single layer. Cover with cold water. Bring the water to a boil. Once it reaches a rolling boil, cover the pan with a lid and turn off the heat. Let the eggs sit for 10-12 minutes.
Transfer the eggs to an ice bath and let them sit about 5 minutes. Peel the eggs.
Step one: Place the mayonnaise and softened cream cheese in a large mixing bowl. Mix together until creamy. Mix in salt, pepper, ground mustard, and relish.
Step two: Chop the hard boiled eggs. Stir into the creamy mixture. Add in diced chives or green onion. Top with paprika. Serve or store in the refrigerator.
Heather’s recipe tips
- The best hard boiled eggs. Use cold, cooked, and peeled hard boiled eggs.
- Soften the cream cheese. Make sure to bring the cream cheese to room temperature to soften. This helps to make the dip nice and creamy.
- Serve cold. I think this dip tastes the best served cold.
- Garnish. Top the deviled egg dip with a little paprika, chives, or green onions.
Substitutions and variations
One thing I love about this deviled egg dip is that you can make it your own.
- Mix-ins: Try mixing in cooked, crumbled bacon, diced green onions, or even shredded cheddar cheese.
- Spicy: Turn up the heat by adding a few drops of hot sauce, diced jalapenos, or a sprinkle of cayenne pepper.
- No mayonnaise: Swap out the mayonnaise with plain Greek yogurt or sour cream.
- Tang: Substitute the ground mustard with Dijon mustard. You can even add a splash of white vinegar for extra tangy flavor.
- Smooth: If you prefer a smooth texture, place all of the ingredients in a food processor and pulse until smooth.
Serving suggestions
There are several ways you can serve the creamy deviled egg dip. Here are a few suggestions:
Crackers – I like serving it with crackers like Club crackers, Ritz crackers, Saltines, or a wheat cracker.
Bread – Try serving it on crostini, toasted baguettes, or on a croissant. This dip also makes a great spread for a sandwich.
Vegetables – Sliced cucumbers, bell peppers, celery, carrots, radishes, or even served in a lettuce cup.
Chips – Potato chips, tortilla chips, and corn chips are all great options.
Make-ahead and storage instructions
Make-ahead: This dip can be made the night before. I do recommend chilling the dip in the refrigerator for at least an hour to let all of the flavors come together.
Storage: If you have any leftovers, cover them in an airtight container and store in the refrigerator for up to 2-3 days.
Frequently asked questions
If you don’t want to use mayonnaise, you can substitute with plain Greek yogurt.
I use 8 eggs for this recipe. You could use 6-8 eggs, depending on your preference.
More easy party dip ideas
Deviled Egg Dip
Ingredients
- 8 hard boiled eggs, chopped
- 4 ounces cream cheese, softened
- ½ cup mayonnaise
- 2 tablespoons sweet relish or dill relish
- 1 tablespoon ground mustard
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon paprika for garnish
- 1 tablespoon chives
Instructions
Hard Boiling Egg Instructions
- Instant Pot option: Begin by placing the eggs in the instant pot on a trivet. Pour in 1 cup of water. Close and lock the lid. Set to 6 minutes pressure cook time. Once that's finished, let it naturally release for another 6 minutes, then quick release any remaining pressure. Place the eggs in a bowl filled with ice and water. Let them cool 6 minutes. Peel the eggs.
- Stove Top option: Place the eggs in a large saucepan in a single layer. Cover with cold water. Bring the water to a boil. Once it reaches a rolling boil, cover the pan with a lid and turn off the heat. Let the eggs sit for 10-12 minutes. Transfer the eggs to an ice bath and let them sit about 5 minutes. Peel the eggs.
Deviled egg dip
- Place the softened cream cheese and mayonnaise in a large mixing bowl. Mix together with an electric mixer.
- Mix in salt, pepper, ground mustard, and relish.
- Chop the hard boiled eggs into small pieces. Fold the chopped egg into the creamy dip mixture.
- Optional, stir in chopped chives or green onions. Sprinkle the top with paprika.
- Serve or cover and store in the refrigerator.
Video
Notes
- The best hard boiled eggs. Use cold, cooked, and peeled hard boiled eggs.
- Soften the cream cheese. Make sure to bring the cream cheese to room temperature to soften. This helps to make the dip nice and creamy.
- Serve cold. I think this dip tastes the best served cold.
- Garnish. Top the deviled egg dip with a little paprika, chives, or green onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
