👩‍🍳 How to Make It
1. Prep the Eggs
Start by boiling and peeling a dozen eggs. Set aside six whole eggs. Slice the remaining six in half and separate the yolks. Add the yolks and the six whole eggs to a food processor. Chop the egg whites into small pieces and set them aside.
2. Create the Creamy Base
Add cream cheese, mayonnaise, mustard, and vinegar to the food processor. Sprinkle in paprika, salt, pepper, cayenne (if using), and half of the chopped chives. Blend until smooth, pausing to scrape down the sides for a silky, lump-free dip.
3. Add Texture
Fold in the chopped egg whites by hand. This step adds that familiar deviled egg texture and keeps the dip balanced—rich and creamy with just the right amount of bite.
4. Garnish and Serve
Transfer the dip to a serving bowl and smooth the top. Sprinkle with the remaining chives and a light dusting of paprika. Add pickle slices on the side for an extra touch of tang and color, if desired.
🥕 Serving Ideas
Chill the dip before serving and pair it with your favorite crunchy dippers—crackers, pretzels, celery sticks, bell pepper slices, or cucumber rounds. It’s great for family get-togethers, holiday spreads, or weekday snacks that feel like a treat.
đź’› Why It Works
This dip captures the nostalgic flavor of deviled eggs in a fun, easy-to-share format. No fiddly piping bags, no egg halves falling apart—just big flavor and simple preparation.
Extra Tips for Success
- Use an ice bath after boiling for easier peeling.
- Swap yellow mustard for Dijon if you prefer a slightly tangier bite.
- Adjust cayenne to suit your spice level preference.
Whether you’re making memories around the table or simply want a dip that brings smiles with every scoop, Humpty Dumpty Dip is a delicious twist on a timeless favorite.