Deviled Egg & Pickle Dip with Red Bell Pepper

Deviled Eggs is one of the more popular holiday appetizers and often makes an appearance on summer picnic tables as well.

Out 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 our Great Lakes Pickling version contains our beloved pickles, or, if you prefer, any pickled vegetables you create in your pouches

We start with these basic ingredients:

 

Deviled Egg & Pickle Dip with Red Bell Pepper

Makes about 2 cups

 

½ cup   Mayonnaise

4 ounces   Softened Cream Cheese

2 tablespoons  Spicy Brown Mustard

2 teaspoons   Hot Sauce (Tabasco or Other)

1 teaspoon   Worcestershire Sauce

½ teaspoon   Salt

6 extra-large   Hard Cooked Eggs, Chopped to ¼ inch pieces)

2 tablespoons   Green Onion, Chopped

¼ cup   Chopped Pickles of Your Choice

2 tablespoons   Chopped Roasted Red Bell Pepper

As Desired:   Ground Paprika (for a Dusting Garnishment)

Your Choice:   Chips, for serving

 

  1. In a medium size mixing bowl, whisk together mayonnaise, softened cream cheese, mustard, hot sauce, Worcestershire sauce and salt until smooth.
  2. Fold in the chopped eggs, green onions, chopped pickles of choice and the roasted red bell pepper.
  3. Turn finished dip into serving bowl and sprinkle with ground paprika.
  4. Serve with your choice of chips or crackers.

 

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