The Test Kitchen

Deviled Egg Dip

Name: Deviled Egg Dip
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12 servings
Ingredients: 10 large eggs; 2 ounces cream cheese (softened); ¼ cup mayonnaise; ¼ cup sour cream; 2 tablespoons sweet relish; 2 teaspoons white vinegar; 1 ½ teaspoon yellow mustard; ¼ teaspoon onion powder; ¼ teaspoon salt (or to taste); paprika (for garnish)

12 servings

porcje

5 minutes

czas aktywny

25 minutes

całkowity czas

Zacznij Gotować

Składniki

10 large eggs

2 ounces cream cheese (softened)

¼ cup mayonnaise

¼ cup sour cream

2 tablespoons sweet relish

2 teaspoons white vinegar

1 ½ teaspoon yellow mustard

¼ teaspoon onion powder

¼ teaspoon salt (or to taste)

paprika (for garnish)

Wskazówki

Add eggs to a saucepan and fill the pot with water to ½-inch above the eggs. Over high heat, bring the water to a rolling boil, then cover, remove from heat. Let the eggs stand covered for 15 to 17 minutes.

Fill a medium bowl with ice water and transfer the eggs to the ice water for 5 to 10 minutes. Peel the eggs under running cool water.

Add the eggs to a food processor and pulse a few times until chopped. Add cream cheese, mayonnaise, sour cream, relish, vinegar, mustard, onion powder, and salt. Pulse until smooth, scraping the bowl as needed.

Spoon into a serving bowl and garnish with a sprinkle of paprika.

Wartości Odżywcze

Wielkość Porcji

Kalorie

121 kcal

Tłuszcz Całkowity

10 g

Tłuszcz Nasycony

3 g

Tłuszcz Nienasycony

6 g

Tłuszcz Trans

0.02 g

Cholesterol

165 mg

Sód

181 mg

Węglowodany Całkowite

2 g

Błonnik Pokarmowy

0.1 g

Cukry Całkowite

1 g

Białko

6 g