Deviled Egg Dip

• servings: 12 servings
• active time: 5 minutes
• total time: 25 minutes

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)

Directions

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.

Nutrition

• Calories: 121 kcal
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.02 g
• Cholesterol: 165 mg
• Sodium: 181 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 0.1 g
• Total Sugars: 1 g
• Protein: 6 g