Deviled Egg Appetizer Dip - Recipe

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


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.

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

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.

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