Deviled Egg Dip (Humpty Dumpty Dip)
Ditch the deviled eggs and make Humpty Dumpty Dip instead! This creamy Deviled Egg Dip has all the flavors you love in a cold appetizer that’s perfect for parties, holidays, potlucks, and game days. It’s a fun twist on a classic favorite!
Get the Scoop!
- All the flavor of deviled eggs without the extra work: Skip the slicing, scooping and filling. Just mix everything together and serve with your favorite dippers.
- Perfect make-ahead appetizer: The flavors get even better after chilling, making it easy to prepare before a party.
- Fun conversation starter: Whether you call it Deviled Egg Dip or Humpty Dumpty Dip, everyone will want to know what’s in this creamy spread!
There’s nothing I love more than deviled eggs, but they take a lot of time to prepare, especially when you’re making enough for a crowd. This cold Deviled Egg Dip takes everything you love about traditional deviled eggs and turns it into a simple recipe that’s so good, you may want to make a double batch!
Serve it with other savory spreads like this cheesy BLT Dip, or my favorite Cajun Dipping Sauce with Grilled Okra. It’s over-the-top delicious as a bagel spread topped with this Cold Smoked Salmon recipe! 🥯
Why is it called Humpty Dumpty Dip?
Remember when Humpty Dumpty takes a big fall in the famous nursery rhyme? In this recipe, once the eggs break, they’re put together again by making a delicious spread. Hence, the name Humpty Dumpty Dip!
Ingredients You’ll Need
Here’s what you’ll need to make this egg salad dip. See the recipe card for quantities.
- Eggs: Use large eggs for best results.
- Cream Cheese: Make sure it’s softened to room temperature or you’ll have lumps.
- Mayonnaise: I recommend using Duke’s or Hellman’s.
- Dijon Mustard: Brings a tangy, bold flavor, but you can sub yellow mustard
- Hot Sauce: Adds a subtle kick without too much heat.
- Pickle Relish: Gives a tangy pickle flavor.
- Fresh Dill and Chives: Brightens things up!
- Seasonings: Garlic powder, onion powder, salt, pepper, and smoked paprika bring everything together.
How to Make Deviled Egg Dip
- Cook the eggs: Add the eggs to a pot and cover them with water. Bring the water to a boil over medium-high heat. Cover the pan, remove it from the heat, and let the eggs sit for 12 minutes.
- Cool and peel: Transfer the eggs to an ice water bath and let them cool for about 10 minutes. Peel the eggs, then separate the yolks from the whites.
- Make the creamy base: Mash the egg yolks in a mixing bowl until broken down. Add the softened cream cheese, mayonnaise, Dijon mustard, hot sauce, salt, pepper, garlic powder, and onion powder. Stir until smooth.
- Add the mix-ins: Finely chop the egg whites and fold them into the yolk mixture along with the drained pickle relish, dill, and chives.
- Chill the dip: Spoon the spread into a serving bowl, cover and refrigerate for at least one hour. This helps the texture firm up and allows the flavors to blend.
- Serve and garnish: Sprinkle the top with smoked paprika, dill, and chives before serving.
Favorite Dippers
This cold appetizer pairs perfectly with…
- Buttery crackers
- Toasted baguette slices
- Kettle chips
- Pretzel crisps
- Celery sticks
- Carrot sticks
- Cucumber slices
- Bell pepper strips
Variations
- Use sweet pickle relish. Swap dill pickle relish for sweet relish if you prefer a slightly sweeter deviled egg flavor.
- Change the mustard. Yellow mustard works well if you prefer a more classic deviled egg taste.
- Make it spicy. Add extra hot sauce, cayenne pepper, or chopped jalapeños for more heat.
- Add bacon. Crispy bacon makes a smoky addition and gives this recipe even more flavor.
- Make it extra cheesy. Stir in shredded cheddar cheese for a richer party spread.
Debi’s Dip Tips
- Finely chop the egg whites so the mixture stays creamy and easy to scoop.
- Let the cream cheese soften before mixing for the smoothest texture.
- Drain pickle relish well to prevent the mixture from becoming watery.
- Chill before serving so the flavors have time to blend.
- Taste after chilling and adjust the seasoning if needed.
Recipe FAQ
Can I make this recipe ahead of time?
This recipe is a great make-ahead appetizer. Prepare it up to one day before serving and store it covered in the refrigerator.
Why is my Deviled Egg Dip too thick?
The cream cheese firms up after chilling. Stir in a small spoonful of mayonnaise to loosen the texture.
Why is my dip too thin?
Make sure the pickle relish is drained well. If the dip is already mixed, refrigerate it longer to allow it to firm up.
3 Ways to Use Leftovers
- Makes the ultimate sandwich filling, or the perfect brunch board dip.
- Yummy spread on toast or bagels.
- Great way to stuff lettuce wraps for an easy snack or lunch.
Storage Guide
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving because a little moisture may settle around the edges.
Leftovers can be frozen in an airtight container up to 1 month. Thaw in the refrigerator overnight and stir well before serving.
Party Dip Rating
⭐ Difficulty: Moderately Easy
⏰ Prep Time: 20 minutes
🎉 Party Friendly: ★★★★★
📅 Make Ahead: Yes
💰 Budget Friendly: ★★★★★
❄️ Freezer Friendly: Yes
Deviled Egg Dip (Humpty Dumpty Dip)
*See notes in post for detailed tips, photos and instructions.
Equipment
- mixing bowls
- medium saucepan with lid
- spoons
Ingredients
- 8 large eggs
- 4 ounces cream cheese - softened
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon hot sauce
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup dill pickle relish - drained well
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
- 1 tablespoon finely sliced fresh chives or 1 teaspoon dried chives
- smoked paprika - for garnish
Instructions
- Cook the eggs: Add the eggs to a pot and cover them with water. Bring the water to a boil over medium-high heat. Cover the pan, remove it from the heat, and let the eggs sit for 10 minutes.
- Cool and peel: Transfer the eggs to an ice water bath and let them cool for about 10 minutes. Peel the eggs, then separate the yolks from the whites.
- Make the creamy base: Mash the egg yolks in a mixing bowl until broken down. Add the softened cream cheese, mayonnaise, Dijon mustard, hot sauce, salt, pepper, garlic powder, and onion powder. Stir until smooth.
- Add the mix-ins: Finely chop the egg whites and fold them into the yolk mixture along with the drained pickle relish, dill, and chives.
- Chill the dip: Spoon the dip into a serving bowl, cover and refrigerate for at least one hour. This helps the texture firm up and allows the flavors to blend.
- Serve and garnish: Sprinkle the top with smoked paprika, dill, and chives before serving.
Notes
- Finely chop the egg whites for the best texture. Small pieces make the spread easier to scoop.
- Let the cream cheese soften before mixing.
- Drain the relish before measuring if it’s very wet. Too much liquid can thin things down.
- Chill before judging the final flavor. The Dijon, hot sauce, herbs, salt, and egg settle together after resting.
- Tastes flat? Add a small pinch of salt or a few extra drops of hot sauce.
- Too thick after chilling? Stir in a small spoonful of mayonnaise until it loosens.
- Too loose? Chill it longer before serving. Cream cheese firms back up in the fridge.
- If the egg whites are chopped too large, the spread can feel chunky instead of scoopable.
Nutrition
*Nutrition info is an auto generated estimate.
