Deviled Egg Dip

• servings: 9 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

6 eggs

2 tablespoons sweet pickle relish

1 shallot, finely chopped (2 Tbsp.)

1 tablespoon capers, drained

1/3 cup full fat plain Greek yogurt

1/4 cup mayonnaise

1 tablespoon Dijon-style mustard

1 teaspoon white wine vinegar

1/2 teaspoon bottled hot pepper sauce

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 tablespoons chopped fresh chives, divided

Paprika (optional)

Vegetable crudités and/or crackers

Directions

Cook Eggs Place eggs in a single layer in a medium saucepan. Add enough cold water to cover the eggs by 1 inch. Bring to a full rolling boil over high heat. Remove from heat, cover and let stand 15 minutes; drain. Place eggs in ice water until cool enough to handle; drain.

Peel Eggs To peel eggs, gently tap each egg on the countertop. Roll egg on countertop under the palm of your hand. Peel off eggshell, starting at the large end.

Grate Eggs Using the large holes of a box grater, shred eggs into a medium bowl. Use a fork to coarsely mash the eggs.

Finish and Serve Stir in relish, shallot, and capers. Add Greek yogurt, mayonnaise, mustard, vinegar, hot pepper sauce, salt, and pepper. Fold in until combined. Fold in 1 Tbsp. chives. Top with remaining 1 Tbsp. chives and paprika. Serve with vegetable crudités and/or crackers.

Nutrition

• Calories: 108 kcal
• Total Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Cholesterol: 127 mg
• Sodium: 227 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 5 g