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 we get together and talk, she’s unknowingly giving me free therapy. And thank goodness it’s free because her hourly rate is way beyond my 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 organic to 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 is basically 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!

Deviled Egg Spread - I really could eat the whole bowl of this!
Deviled Egg Spread
  • 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
  1. 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.
  2. 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.
  3. Serve with toasted bread, baguettes, or crackers.
Recipe Notes
Source: The Cutting Edge of Ordinary
Deviled Egg Spread - I really could eat the whole bowl of this!

Speak Your Mind



  1. I like this spreadable dip. I eat egg salad on it’s own from the carton!

  2. Dang! This sounds good! Thanks!

  3. Sounds yummy!

  4. 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 ; )

  5. Danny will love this! Thanks for sharing!

  6. I would have never thought to serve egg salad as just a dip! Great idea!

  7. 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!


  8. I love eggs and this sounds heavenly !

  9. 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!!

  10. 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?

  11. @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.

  12. This is really good spread on celery

  13. 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!

  14. 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).

  15. @Jaime Browning,
    Usually 3 days is the max if kept in an airtight container. Good luck!

  16. I made this for my husbands Christmas party and everyone loved it!!!!

  17. The recipe sounds intriguing but the picture makes me give it a second thought. Looks more like mashed potatoes!

  18. Featured this on my blog today! Thanks for the great recipe! 🙂

    – Claire @ A Little Claireification

  19. 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.

  20. Where I’m from we call this egg salad!

  21. 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.

  22. This sounds good and a whole lot easier than deviled eggs.

  23. 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.

  24. 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.

  25. 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.

  26. Can’t wait to try this!
    My husband will probably want me to add a TBSP of creamy horseradish for a bit of zing!

  27. Has anyone tried this with Greek yogurt en lieu of mayo? I’m really curious because my family does not like mayo.

  28. You can make some bacon cups (place bacon in mini cupcake pan and bake) and fill the bacon cups with the deviled egg dip