Prep time: 15 mins | Yields: Approx. 2 cups
This dip is a sophisticated twist on the classic appetizer, offering a silky, mousse-like texture that feels incredibly light yet indulgent. It’s the perfect creamy centerpiece for a fresh platter of crisp cucumbers and seed crackers.
- 8 hard-boiled eggs (boiled 9 minutes, peeled)
- 1/3 cup plain Greek yogurt
- 1/4 cup light mayo
- 1/2 dill pickle, roughly chopped
- 1 tbsp Dijon mustard
- 1 tbsp rice wine vinegar
- 1/2 tsp monk fruit sweetener (or honey/sugar)
- 1/4 tsp Kosher salt
- 1/4 tsp onion powder
- 1/4 tsp lemon pepper
For the Top:
- Fresh chives, finely chopped
- Smoked paprika, for dusting
Place the whole hard-boiled eggs, Greek yogurt, light mayo, Dijon mustard, rice wine vinegar, and the monk fruit sweetener into the food processor.
Process on high for 45–60 seconds. Stop once or twice to scrape down the sides with a spatula. Continue blending until the mixture is completely uniform and has a whipped, silky consistency.
Add the roughly chopped pickle, salt, onion powder, and lemon pepper. Pulse just 3 or 4 times. This incorporates the seasonings and the pickle flavor without breaking the smooth "mousse" texture of the base.
Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes. This allows the flavors to meld and the dip to set slightly.
Just before serving, top with a generous sprinkle of fresh chives and a dusting of smoked paprika for that classic deviled egg look.
Serving Suggestions: Vegetables: Cucumber rounds, mini bell pepper "boats," or endive leaves. Gluten-free seed crackers or air-popped pita chips are great too!
