Lewis County Recipes: Deviled Egg Dip

 

January 28, 2021

Deviled Egg Dip

In the South, deviled eggs are the side dish everyone loves to see on the dinner table. But if you're the cook, you know deviled eggs are time-consuming and a little messy to prepare.

This dish takes all the fuss out of deviled eggs so you and your guests can get straight to the fun of eating them. It's also adaptable to your own deviled egg recipe, so experiment the first time around. I have included my changes as well. Enjoy!

Ingredients:

5 whole Large Eggs

½ cups Mayonnaise

1 teaspoon of sour cream

(optional)

2 tablespoons French's Mustard

1 tablespoon Frank's Red Hot

Original Hot Sauce (Sriracha

Sauce is also excellent)

1 tablespoon White Vinegar (I

prefer 1/2 tablespoon of vin-

egar)

½ cup Shredded Cheddar

Cheese

4 slices Bacon

Salt and Pepper to taste

Paprika and chopped chives for

garnish

Crackers, Chips, celery sticks,

carrot sticks for dipping

Preparation:

1. Put eggs in a sauce pan and cover with water. Bring to a boil over medium heat. When the water starts to boil, turn off the heat and cover for 20 minutes. Allow eggs to cool enough to peel.

2. While the eggs are cooking, fry four slices of bacon until crisp. Drain and crumble bacon into small pieces.

3. In a large bowl, mix together mayo, sour cream, mustard, hot sauce, vinegar, cheese, and crumbled bacon.

4. In a small bowl, use a fork to mash the eggs into small chunks. You could also use a food processor or a potato masher. Add the eggs to the mayo and mustard mixture and stir together. Salt and pepper to taste. Top with chopped chives and paprika.

5. Serve with crackers or vegetable sticks for dipping.

Recipe adapted from: Karly Campbell, tastykitchen.com

Photo: simplygluten-free.com

 

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