deviled egg dip
What’s so lovely about this dip is that I get all the flavor of a deviled egg lighting up the pleasure center of my brain without actually having to peel the eggs carefully, pipe the filling, or transport a plate of slippery egg halves to the table after I perfectly spaced them out. This doesn’t replace deviled eggs, but it does give me an opportunity to eat them when I previously wouldn’t have bothered. Feel free to make it your own, just keep the ratio of eggs, mayo, and labne the same. Treat the rest of the filling like deviled eggs – highly customizable and endlessly delicious.
yield 4–6 servings
6 large eggs
¾ cup labne or full fat Greek yogurt
¼ cup mayo
2 Tbsp finely chopped cornichon pickles
1 small shallot, finely chopped
1 Tbsp capers, drained and finely chopped
2 Tbsp finely chopped parsley leaves and tender stems
1 Tbsp tarragon leaves, finely chopped
1 Tbsp Dijon mustard
1 tsp lemon juice or white wine vinegar (or any vinegar, really)
2–6 dashes hot sauce (such as Tabasco)
½ teaspoon (or more!) turmeric (optional)
salt and pepper, to taste
for serving
vegetables and crackers
finely chopped chives, for garnish
paprika, for garnish
riffing
avoid some chopping by swapping in relish for cornichon
substitute yellow or horseradish mustard for dijon
skip the tarragon if you don’t like it, or add another herb such as dill or chervil
top with some crispy fried shallots or toasted panko breadcrumbs
add finely chopped celery or fennel for extra crunch
top with some fresh lemon zest or sumac
recipe prep
Fill a medium saucepan halfway with water and bring to a boil. Carefully add 6 eggs and boil for 8 minutes. While the eggs are boiling, make an ice bath* (ice + water in a medium bowl). Transfer eggs to ice bath for 10 minutes.
Peel eggs, then grate into a medium bowl using the large holes of a box grater. Mash eggs with a fork to make coarse, finely ground bits. Add ¾ cup labne, ¼ cup mayo, cornichon, shallots, capers, parsley, tarragon, mustard, and lemon juice. Add hot sauce as desired. Stir until evenly combined, then season with salt and pepper to taste. Add turmeric, if using, and stir until the color is even. Chill until ready for serving.
Serve in a shallow bowl, topped with a sprinkle of paprika and finely chopped chives.
*if you, like me, don’t have an icemaker and ice is a commodity, run the eggs under cold water for a few minutes
do it ahead Make this dip a day or two ahead, then garnish before serving.
use the leftovers Leftover dip makes a great sandwich or toast spread, or spoon it over roasted vegetables and chicken cutlets!
