Deviled Egg Dip

Ingredients

12 eggs, hard boiled and peeled

1 (8 oz) package cream cheese, room temperature

1/2 cup mayo

2 tablespoons yellow mustard

1 ½ tablespoons white vinegar

1 teaspoon paprika

1 teaspoon salt

Pinch of black pepper

Pinch of cayenne pepper

2 teaspoons chopped chives, divided

Pickles for garnish, optional

Crackers or veggies for serving

Directions

Place 6 of the hard boiled eggs in a large food processor. Cut the remaining 6 eggs in half and add the yolks to the food processor and set the egg whites aside.

Add cream cheese, mayo, mustard, vinegar, paprika, salt, black pepper, cayenne pepper, and half the chives to the food processor and process at high speed until fully blended.

Chop egg whites and hand mix into the blended egg mixture. Transfer to serving bowl and top with remaining chives and additional paprika. Garnish with pickles if desired.

Serve with crackers, pretzels, or veggie sticks.