This creamy dip serves up a punch of protein from the eggs and cottage cheese. Flavour it with fresh herbs of your choice. If you love heat, devil it up with a splash of hot sauce or a sprinkle of chili powder or red pepper flakes.
Recipes
Devilled Egg Dip
Serves
6
Prep Time
10 min
Print RecipeIngredients
- 1 ½ cups (375 mL) cottage cheese
- 6 hard boiled eggs, peeled and coarsely chopped
- 2 tbsp (30 mL) tangy or sweet relish or finely chopped pickles
- 2 tsp (10 mL) Dijon mustard
- 2 tsp (10 mL) apple cider or white vinegar
- ½ tsp (2.5 mL) paprika
- ½ tsp (2.5 mL) salt
- ¼ tsp (1.25 mL) pepper
- 2 tbsp (30 mL) chopped fresh herbs (e.g. parsley, chives, dill)
- Hot sauce, chili powder or red pepper flakes, to taste (optional)
- Paprika and chopped fresh herbs (for garnish)
Instructions
- Step 1
In a blender or food processor, combine cottage cheese, eggs, relish, mustard, vinegar, paprika, salt, and pepper.
- Step 2
Blend until creamy, then blend in herbs.
- Step 3
Taste and adjust seasonings, also adding hot sauce, chili powder or red pepper flakes, if desired.
- Step 4
To serve, garnish with additional paprika and chopped herbs.
Tips
- Pickle juice can be substituted for the vinegar.
- Serve dip with raw vegetables, potato or tortilla chips, crackers, or pita or naan bread.
- Dip can be made a day ahead and chilled until serving time.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 131 |
| Fat | 7 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 4 g |
| Fibre | 0 g |
| Sugars | 2 g |
| Protein | 13 g |
| Sodium | 576 mg |
