Deviled Egg Dip

Ingredients

• 10 large eggs
• 2 ounces cream cheese (softened)
• ¼ cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons sweet relish
• 2 teaspoons white vinegar
• 1 ½ teaspoon yellow mustard
• ¼ teaspoon onion powder
• ¼ teaspoon salt (or to taste)
• paprika (for garnish)

Directions

• Add eggs to a saucepan and fill the pot with water to ½-inch above the eggs. Over high heat, bring the water to a rolling boil, then cover, remove from heat. Let the eggs stand covered for 15 to 17 minutes.
• Fill a medium bowl with ice water and transfer the eggs to the ice water for 5 to 10 minutes. Peel the eggs under running cool water.
• Add the eggs to a food processor and pulse a few times until chopped. Add cream cheese, mayonnaise, sour cream, relish, vinegar, mustard, onion powder, and salt. Pulse until smooth, scraping the bowl as needed.
• Spoon into a serving bowl and garnish with a sprinkle of paprika.

Shared by @spendwithpennies on Instagram. Recipe from spendwithpennies.com.