Spicy Deviled Egg Dip
Prep time
Cook time
Total time
  • 12 hardboiled eggs, peeled
  • 2 T good mayo
  • ¼ - ½ cup fat-free Greek Yogurt (depending on how creamy you want it)
  • 1 T hot paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp prepared yellow mustard
  • 1 tsp sea salt
  • plenty of cracked black pepper
  • dash seasoned salt, such as Penzey's Smoky 4/S Seasoned Salt
  • parsley or chives for serving (optional)
  1. Separate whites from yolks, setting whites aside and placing yolks into a large bowl. Finely mash yolks with a folk until evenly granulated. Add mayo and continue to mash until mayo is evenly incorporated and mixture is smooth. (It will be stiff.) Fold in Greek yogurt 1 tablespoon at a time to ensure mixture stays as smooth as possible, up to ½ cup total depending on the texture of your yolks and how creamy you prefer your egg salad. When all yogurt is incorporated, add hot paprika, garlic powder, onion powder, prepared mustard and salt and pepper to taste.
  2. Add whites to yolk mixture. Using a pastry cutter or two butter knives, cut whites into yolk until desired texture. (I prefer a chunkier texture for sandwiches or salads and a finer texture for dips.) Adjust seasoning as needed.
  3. Serve with crackers, on lightly toasted whole grain bread or scooped over greens. Lightly sprinkle with seasoned salt just before serving. Garnish with chopped parsley or chives, if desired.
Making egg salad with a pastry cutter is one of my favorite shortcuts. If you don't have a pastry cutter, buy one! (This is mine.) Or use two knives. :)
Recipe by the pig & quill at https://thepigandquill.com/spicy-deviled-egg-dip-oh-ok-egg-salad/