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veggies to put on a platter
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5 from 1 vote

Deviled Egg Dip

Calories: 216kcal
Author: This Worthey Life

Ingredients

  • 12 hard-boiled eggs
  • 1 avocado
  • 2 tbsp fresh lime juice
  • 1/2 cup grated white cheddar
  • 1 tsp smoked paprika
  • sea salt and cracked black peppercorns to taste
  • 1/4 cup finely diced carrots
  • 1/4 cup finely sliced celery
  • 4-5 celery leaves rolled and sliced
  • sesame seeds

Notes

Boil and eggs for ten to twelve minutes. Let cook and peel. 
Cut six of the eggs in half and scoop out the egg yolks. Clean the egg white with a damp paper towel and place the egg yolks into the food processor. 
Set the egg white onto a plate and place it in the fridge.
Add the remaining six hard-boiled eggs to a food processor with the egg yolks. Add the avocado, lime juice, grated white cheddar cheese, chopped celery leaves, smoked paprika, sea salt, and freshly cracked peppercorns.
Add a tablespoon at a time of EVOO until the mixture is smooth and creamy, and adjust the seasoning to taste. 
Spoon half of a cup into a pipping bag or a small zip-lock plastic bag, and pipe in a dozen hard-boiled eggs white.
Dust the eggs with smoked paprika or Old Bay Seasoning, and sprinkle on sesame seeds.
Spoon the remaining dip into a small serving vessel and top with the chopped carrots, celery, radish, and celery leaves. 
Drizzle with your favorite oil.
Serve.

Nutrition

Serving: 1g | Calories: 216kcal | Carbohydrates: 6g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 287mg | Sodium: 244mg | Fiber: 3g | Sugar: 2g