Deviled Egg Dip

published Dec 16, 2023
Deviled Egg Dip Recipe

Turn deviled eggs into an easy, delicious dip with creamy labneh.

Serves6 to 8

MakesMakes 2 3/4 cups

Prep15 minutes

Cook12 minutes

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Close up shot of deviled egg dip in a beige and brown speckled bowl, topped with paprika and dill.  On the white platter below it there are multigrain crackers, sliced mini cucumbers and watermelon radishes.
Credit: Photo: Vicky Wasik; Food Styling: Rachel Perlmutter

I love deviled eggs, but sometimes I just don’t want to do all of the work. Recently, I discovered that I can easily skip all of that by turning it into a dip instead. Introducing: deviled egg dip! 

For this recipe, I took a note from gribiche (a French sauce made with chopped cold hard-boiled eggs) and egg salad, and made a dip that fell somewhere in the middle. While this certainly doesn’t replace deviled eggs for me (nothing really could!), it’s perfect for times when I’m feeling lazy. Here, creamy labneh or Greek yogurt mixes with a little mayo and turmeric (for color) to serve as the perfect base for all of your favorite deviled egg flavorings. Feel free to make this dip your own; just keep the ratio of eggs, mayo, and labneh or yogurt the same. 

How to Make Deviled Egg Dip Your Own

Much like deviled eggs, there are endless flavor combinations and toppings to choose from. Try one of these variations or one of your own.

  • Swap the dill for tarragon.
  • Top with fried shallots or toasted breadcrumbs.
  • Use sweet relish or chopped bread and butter pickles.
  • Sprinkle with crumbled bacon or everything bagel seasoning.

What’s the Difference Between Labneh and Greek Yogurt?

This recipe calls for labneh or full-fat Greek yogurt as the creamy base. Labneh is essentially strained Greek yogurt, so the flavor is concentrated and the texture is thicker. 

  • If you use labneh, the dip will be thicker and spreadable. 
  • If you use Greek yogurt, it will be a little looser but equally delicious. 
  • If you use plain yogurt, just be sure it’s a whole-milk, full-fat variety, rather than reduced-fat or fat-free for optimal flavor and richness.

What to Serve with Deviled Egg Dip

As with most dips, there are endless accompaniment options. Seeded crackers, crostini, and a mix of crudités are my top choices. If you happen to have any leftover deviled egg dip, it makes a pretty fantastic spread on bagels or toast, or as part of a sandwich.

Credit: Photo: Vicky Wasik; Food Styling: Rachel Perlmutter

Deviled Egg Dip Recipe

Turn deviled eggs into an easy, delicious dip with creamy labneh.

Prep time 15 minutes

Cook time 12 minutes

Makes Makes 2 3/4 cups

Serves 6 to 8

Nutritional Info

Ingredients

  • 6

    large eggs

  • 4

    to 6 cornichon pickles, or 2 tablespoons sweet relish

  • 1

    small shallot

  • 1 tablespoon

    capers

  • 3/4 cup

    labneh or full-fat plain Greek yogurt

  • 1/4 cup

    mayonnaise

  • 1 tablespoon

    Dijon or horseradish mustard

  • 1 teaspoon

    white wine or distilled white vinegar

  • 1/2 teaspoon

    ground turmeric

  • 1/4 teaspoon

    kosher salt, plus more as needed

  • 1/4 teaspoon

    freshly ground black pepper, plus more as needed

  • 3

    dashes vinegar-based hot sauce such as Tabasco, plus more as needed

  • 6

    sprigs fresh dill or parsley

  • 1

    small bunch fresh chives

  • Paprika, for garnish (optional)

  • Crackers or crudités, for serving

Instructions

  1. Place 6 large eggs in a medium saucepan and add enough cool water to cover the eggs by an inch or two. Bring to a boil over high heat. Remove the pan from heat, cover, and let stand for 9 minutes. Meanwhile, prepare an ice bath by filling a large bowl halfway with ice and water.

  2. Remove the cooked eggs from the pan with a slotted spoon, tap each gently on the countertop to crack the shell in a few places, then submerge in the ice water for at least 1 minute. Peel the eggs and grate them on the large holes of a box grater into a medium bowl. Use a fork to mash the eggs until they are coarsely ground.

  3. Prepare the following, adding each to the bowl of eggs as you complete it: Finely chop 4 to 6 cornichon pickles, if using, until you have 2 tablespoons, or measure out 2 tablespoons sweet relish. Finely chop 1 small shallot (about 1/4 cup). Drain and finely chop 1 tablespoon capers.

  4. Add 3/4 cup labneh or full-fat Greek yogurt, 1/4 cup mayonnaise, 1 tablespoon Dijon or horseradish mustard, 1 teaspoon white wine or distilled white vinegar, 1/2 teaspoon ground turmeric, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 3 dashes hot sauce. Stir to evenly combine.

  5. Finely chop the leaves and tender stems of 6 sprigs fresh dill or parsley (about 2 tablespoons). Thinly slice 1 small bunch fresh chives until you have 2 tablespoons. Stir half of each into the dip. Taste and season with more salt, pepper, and hot sauce as desired.

  6. Transfer the dip to a serving bowl. Sprinkle with paprika if desired, then garnish with the remaining herbs. Serve with crackers or crudités.

Recipe Notes

Make ahead: The dip can be made 1 day ahead without the herbs. Refrigerate in an airtight container, then stir in the herbs right before serving.

Storage: Leftover dip can be kept refrigerated in an airtight container for up to 5 days.