Deviled Eggs Dip with paprika and chives uses leftover eggs well. Easy and tasty, this appetiser is creamy and spicy. See how to quickly create this recipe at home in the short video below!
– 12egg – ½cupmayonnaisefull fat and organic – 4ouncescream cheesefull fat – 2tablespoonstone ground mustard – 1tablespoonswhite wine vinegar – 1tablespoonred hot sauceoptional – 1teaspoonchiveschopped – ¼teaspoonpaprika or cayenne pepper – 1teaspoonchiveschopped
Ingredients
You should peel the eggs and separate the egg whites from the egg yolks if you have any eggs that have been boiled leftover.
Put the eggs in a pot and cover them with water. Bring to a boil and let it boil for two to three minutes.
Then take the pan off the heat and let the eggs cook in the hot water for another ten to twelve minutes. Take the eggs out of the hot water and put them in a bowl of ice water to cool down.
A food processor should be used to process the yolks of the eggs after they have been peeled and separated from the whites.
In a medium-sized bowl, put the egg whites. Put about ½ of the egg whites into the food processor. Chop the rest of the egg whites into small pieces and put them back in the bowl.
Cream cheese, hot sauce, mustard, mayonnaise, and white wine vinegar should all be put into the food processor. Mix until it's creamy and smooth.
Add the chopped egg whites to the bowl with the mixture. Add salt and pepper, then the chopped chives and stir everything together slowly.
Sprinkle with paprika or chilli pepper if you want it hotter, and then move to a bowl for serving dip.
An additional finishing touch would be to sprinkle some chopped chives on top, and the dish should be served as soon as possible.
If you wish to serve the dip at a later time, you can either set it in a bowl designed for serving dips and cover it with plastic wrap or keep it in a container that is refrigerator-safe and airtight.
Just before serving, sprinkle the dish with paprika and chives for garnish.Have fun!
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