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posted by Christy Denneyon Mar 22, 202434 comments »
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Deviled Egg Spread is an appetizer that tastes like egg salad but creamier. This is best served with butter crackers, sliced baguettes or any kind of bread. Great for Easter!
DEVILED EGG SPREAD
Yesterday I threw a baby shower for my friend Camille at my house. We had a night filled with lots of food and lots and lots of pink.
My friend Camille happens to also be a marriage and family therapist. So when weget together and talk,she’sunknowingly giving me free therapy. And thank goodness it’s free because her hourly rate isway beyondmy budget.
It’s not that she’s consciously trying to analyze me. As with most people who excel in their profession, what she does is organicto her and probably one of the reasons she pursued her career in the first place.
My obsession with eggs continues with this Deviled Egg Dip/Spread.
I’m sure there’s a reason behind my love for eggs but no one has ever lifted that rug. Not even Camille.
But why don’t we call a spade a spade? This isbasically a less chunky version of egg salad served with crackers or baguettes. I personally prefer it on bread or baguettes because it’s truer to the egg salad taste I love.
It’s a great twist on classic deviled eggs and a whole lot easier. This recipe is a blank canvas so if you love crumbled bacon on top, great! Want a little heat? Add some horseradish!
OTHER EGG RECIPES
- Confetti Bacon and Hash Brown Casserole
- Martha’s Breakfast Casserole
- Deviled Egg Spread
- Cheesy Overnight Bacon and Egg Casserole
- Bacon, Asparagus Frittata
- Bacon, Egg, and Potato Skillet
- Overnight Ham and Cheese Enchiladas
- How to Boil an Egg
- Chicken Salad Sandwiches
Deviled Egg Spread
4.42 from 12 votes
This Deviled Egg Spread is best served with sliced baguettes or any kind of bread.
PrintPinRate
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
Servings: 12 servings
Ingredients
- 1 dozen large eggs
- 2 tablespoons white vinegar
- 1 cup mayonnaise
- 1 tablespoon yellow mustard, (add more if you like)
- Kosher salt and freshly ground pepper
- bread, baguettes, or crackers
- Paprika, for dusting
Instructions
In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in the water.
Once the eggs have cooled, shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl for later use. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Scrape the mixture into a bowl and stir in the reserved chopped egg whites. Season with salt and pepper to taste. Transfer to your serving bowl and dust with paprika.
Serve with toasted bread, baguettes, or crackers.
Notes
Source: The Cutting Edge of Ordinary
Cuisine: American
Course: Appetizer
Author: Christy Denney
Appetizers Dips Easter Recipes Eggs Holiday Recipes
published on Mar 22, 2024
34 comments Leave a comment »
100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.
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34 comments on “Deviled Egg Spread”
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Big John CHA — Reply
I bought an egg cooker, so this is just what the doctor ordered. I needed this recipe! Will make it ASAP, thank you, Christy.
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Christy Denney — Reply
You’re welcome!
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Bill — Reply
Sounds good, but I put a little more stuff in mine.
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Christy Denney — Reply
It’s tasty!
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jo — Reply
You can make some bacon cups (place bacon in mini cupcake pan and bake) and fill the bacon cups with the deviled egg dip
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Christy Denney — Reply
That is genius!
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Laura — Reply
Has anyone tried this with Greek yogurt en lieu of mayo? I’m really curious because my family does not like mayo.
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Jewell — Reply
Can’t wait to try this!
My husband will probably want me to add a TBSP of creamy horseradish for a bit of zing! -
Tammy — Reply
I am the deviled egg and egg salad queen where I come from. This recipe is a lot like mine but I use seasoned salt instead of regular salt and I also add garlic power and they are so delicious.
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Mary — Reply
What a great idea, it is still deviled eggs, but way easier to make and transport. I will be making this for sure. Thanks for the idea.
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Maggie — Reply
A former co-worker’s Mom used to make egg salad sandwiches using this recipe on buttered white bread. WOW! They were always a hit at office parties. She would also make Taco Soup to be served with it. So good.
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MCS Gal — Reply
This sounds good and a whole lot easier than deviled eggs.
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Angela — Reply
Food processor? What now? How about putting the ingredients in a bowl and using a fork to mash them. That’s worked well in my family for generations.
Love your blog; resent suggestions (by anyone) to use appliances to do things that a fork or a spoon can do just as well.
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JRB — Reply
Where I’m from we call this egg salad!
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Kathy — Reply
I just made this dip to take to work tomorrow. I used a bit more mustard and added a couple of dashes of tobasco. It’s very good – and I don’t even like eggs. And, no, it doesn’t look or taste like mashed potatoes.
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Claire @ A Little Claireification — Reply
Featured this on my blog today! Thanks for the great recipe! 🙂
http://wp.me/p2ZsWv-1dT– Claire @ A Little Claireification
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Barbara Ward — Reply
The recipe sounds intriguing but the picture makes me give it a second thought. Looks more like mashed potatoes!
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Joan — Reply
I made this for my husbands Christmas party and everyone loved it!!!!
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Christy {The Girl Who Ate Everything} — Reply
@Jaime Browning,
Usually 3 days is the max if kept in an airtight container. Good luck! -
Jaime Browning — Reply
How long does the egg salad stay good in the fridge? I have a party on Sunday but I have time to make it now (Friday).
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custom term paper — Reply
I always been a fan of Egg spread and I did try many of the recipes in this regard…and I find yours one the best among them…it really tastes so good…thanks!
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Anonymous — Reply
This is really good spread on celery
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Christy {The Girl Who Ate Everything} — Reply
@Hillary Benton,
Yes, so you chop half of the egg whites and reserve them to stir into the final spread to give it some texture. Everything else goes in a food processor. -
Hillary Benton — Reply
I’m not too much of an egg fan, but I do love Deviled Eggs so I just may have to try this! I’m just a little confused. I understand half of the eggs go in the food processor, but are the other half suppose to be chunks just put into egg spread?
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Patti T. — Reply
What a great idea, my family loves deviled eggs but when we all get together it seems so hard to transport. Especially in large quantities. This would be so much easier and I am thinking you could make several different bowls with different additions. I can’t wait to try this!!
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Cardio Queen — Reply
I love eggs and this sounds heavenly !
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Fairhope Supply Co. — Reply
I have never before heard of this, but in the South, we love our Deviled Eggs so much, this is sure to be a hit at the next party!
Thanks!
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Heather of Kitchen Concoctions — Reply
I would have never thought to serve egg salad as just a dip! Great idea!
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Nicole — Reply
Danny will love this! Thanks for sharing!
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Sheila — Reply
I have a brother n law that would love this dip. What a great idea, because those deviled eggs can be slippery little suckers! Ha haha Name that movie line ; )
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Anonymous — Reply
Pretty Woman, Julia Roberts, escargot…..
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Terry — Reply
Sounds yummy!
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regan — Reply
Dang! This sounds good! Thanks!
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Kelly Buhler — Reply
I like this spreadable dip. I eat egg salad on it’s own from the carton!
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