Deviled Egg Appetizer Dip recipe

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Ingredients

12 eggs
1 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1 teaspoon red hot sauce

Nutrition Info

98 calories
carbohydrate: 0.6 g
cholesterol: 85.3 mg
fat: 9.5 g
fiber: : -
protein: 2.9 g
saturatedFat: 1.8 g
servingSize: -
sodium: 103.8 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place eggs in a saucepan and cover with water. Bring to a boil, remove saucepan from heat and let eggs cook in hot water off the heat for 12 minutes. Pour off hot water and place eggs in a bowl full of ice water to cool.

  2. Peel and halve eggs. Chop about half the egg whites and place into a bowl.

  3. Put remaining egg whites and yolks in a food processor with mayonnaise, Dijon mustard, white wine vinegar, and hot sauce, process till smooth and transfer to a bowl. Fold chopped egg whites into the mixture to serve.

Recipe Yield

24 servings

Recipe Note

A new twist on deviled eggs. Serve with crackers.

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