Deviled Egg Salad and Avocado Dip

April 2, 2013Katie

Egg Salad Dip 2

I, along with most of you had a large bowl hanging around in my refrigerator with left over Easter Eggs yesterday. Last night I made this recipe for Deviled Egg Salad Dip to use them up. Mr. Wonderful and I came in from a brisk bike ride around our neighborhood, fixed this and took it out to the patio to enjoy the Spring air.

And the Spring allergies.


It is basically my recipe for Simple Egg Salad with a few additions and you serve it as a dip or an appetizer.  This recipe has been our simple favorite for years. I hope you enjoy it!

Take 12 hard boiled eggs (to see how to perfectly hard boil an egg see this post)

Slice them in half.

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Toss half of them into the food processor.

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Chop up the other half with a knife.

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Into the food processor also add 1/2 cup of plain nonfat Greek yogurt and 1/2 cup of light mayonnaise.

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Add in 2 tablespoons of Dijon mustard, a teaspoon of salt and 1/2 teaspoon of pepper and a teaspoon of sugar.

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Process this for 30 seconds to a minute to make it fairly smooth.

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Scrape it into a mixing bowl and add in your chopped eggs.

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Gently  fold it all together.

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Cut up one large avocado into chunks.

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Scoop it out and add it into the dip.

Again,  gently fold the avocado into the dip.

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Optional:  If you like onion flavor, stir in some chopped chives (a tablespoon or two).  I loved the addition. I think green onions would be too much but the tiny flecks of chives were wonderful.

You can serve this with any bread product you like.  Pita chips are good, or crackers…but I like to serve it with plain ol’ white bread to mimic an egg salad sandwich. Cut off the crusts and then cut each piece in fourths to make cute little squares.

Egg Salad Dip 2

You get one small bite of Deviled Egg Salad Dip perfection on each piece.

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Deviled Egg Salad Dip
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 10
  • 12 eggs
  • 1 large avocado
  • ½ c. Greek plain nonfat yogurt
  • ½ c. Light mayonnaise
  • 2 T. Dijon mustard
  • 1 t. salt
  • ½. t. pepper
  • 1 t. sugar
  • 1-2 T. snipped chives
  1. Place eggs in large saucepan in single layer. Just cover the tops with cold water and bring to a boil. Removed from stove and set timer for 10 minutes. Pour off hot water and cover with cold water and ice cubes to stop cooking.
  2. When completely cool, peel eggs and cut in half.
  3. Place six eggs in food processor.
  4. Add in yogurt, mayo and mustard.
  5. Add in salt, pepper and sugar
  6. Process until sort of smooth (tiny chunks are ok).
  7. Chop remaining six eggs.
  8. Add pureed eggs and chopped eggs to bowl.
  9. Chop avocado into small chunks, add to bowl.
  10. Lightly fold all together
  11. Serve with pita chips or white bread cut into fourths.

Want to see some more fabulous Easter recipes to cook this year? Check out what other bloggers made for Food Networks Sensational Spring Side dishes this week!

Feed Me Phoebe: Green Goddess Avocado Toasts with Roasted Spring Vegetables and Tahini Sauce
Dishing with Divya: Thai Roasted Vegetables with Peanut Coconut Sauce
Haute Apple Pie: Smoked Gouda Scalloped Potatoes
Food for 7 stages of Life: Spicy Oven Roasted Brussels Sprouts
The Recipe Specialist: Spring Vegetable Tart
Napa Farmhouse 1885: Ceviche Appetizer
Red or Green: Taos Cowboy Caviar
Creative Culinary: Avocado and Orange Chopped Salad with Orange Honey Mustard Dressing
Swing Eats: Greek Spinach Casserole (gluten-free)
Dishin & Dishes: Deviled Egg And Avocado Dip
Daily*Dishin: Perfect Deviled Eggs 5 Ways
FN Dish: 5 Fuss-Free Easter Side Dishes


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