Enjoy this tangy remake on a classic party appetizer. Ideal for brunches, breakfast buffets or light snacking. An ideal use for Easter eggs once the hunt is over!
6 large hardboiled eggs, cooled and peeled
2- 3 Tablespoons Artichoke & Jalapeno Dip or Spinach Artichoke & Parmesan Dip
1 teaspoon apple cider vinegar
1/2 teaspoon sea salt
Freshly ground pepper
Slice the eggs in half lengthwise. Remove yolks to a medium bowl, and place whites on a serving platter. Mash yolks with a fork into a fine crumble.
Add dip one tablespoon at a time and mix with vinegar and salt. Add dip slowly for desired texture.
Evenly disperse heaping teaspoons of the yolk mixture into the hole of the egg whites. Sprinkle with the fresh ground pepper. Serve.
Chef’s Note: Add flavor and color by replacing black pepper with an assortment of pink, black and green peppercorns. A traditional deviled egg recipe would call for a sprinkling of paprika instead of the colored peppercorns (pink pepper shown). This will work nicely with this recipe if desired.
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