Deviled eggs are one of the more popular holiday appetizers and often makes an appearance on summer picnic tables as well. Our Deviled Egg Dip is just as easy to make as the appetizer version. Perhaps even easier as you don’t have to halve the hard cooked eggs, then pipe the finished filling in the cavities.
Of course, the Great Lakes Pickling version contains our beloved pickles (or any pickled vegetables you make at home in your pickling pouches).
Deviled Egg & Pickle Dip with Red Bell Pepper Recipe
Serving Size: makes about 2 cups
Ingredients:
- ½ cup Mayonnaise
- 4 ounces Softened cream cheese
- 2 tbsp Spicy brown mustard
- 2 tsp Hot Sauce (TABASCO® or other)
- 1 tsp Worcestershire sauce
- ½ tsp Salt
- 6 extra-large Hard cooked eggs, chopped to ¼ inch pieces
- 2 tbsp Green onion, chopped
- ¼ cup Chopped Great Lakes Pickling Company pickles (cucumbers or any vegetable of choice / any pouch or flavor)
- 2 tbsp Chopped roasted red bell pepper
- As Desired: Ground paprika, sprinkled as a garnishment
- Your Choice: Chips, for serving
Directions:
- In a medium size mixing bowl, whisk together mayonnaise, softened cream cheese, mustard, hot sauce, Worcestershire sauce and salt until smooth.
- Fold in the chopped eggs, green onions, chopped pickles of choice and the roasted red bell pepper.
- Pour finished dip into serving bowl and sprinkle with ground paprika.
- Serve with your choice of chips or crackers.
