Tailgate Recipe: Deviled Egg Dip

By Alma Schneider

We know what you’re thinking… the fine folks at Tailgate Fan have lost their collective minds. There’s no way that deviled eggs should ever be part of a tailgate, or eggs period for that matter. Give us meat, piled high and topped with more meat.

Normally we would agree, but not this week. The Kentucky Derby — The Run for the Roses — is this Saturday. So we need to class up the joint a little in the spirit of splendor and tradition. A recipe for deviled egg dip does the trick. And it’s well worth the quizzical looks from friends and guests. Make them have a taste. The scowls will turn to smiles.


* 6 hard-boiled eggs

* 1/3 – 1/2 cup mayonnaise, depending on how rich you want it

* 2 teaspoons Dijon mustard

* 1-2 small cloves garlic, pressed through a garlic press

* 1/4 teaspoon smoked paprika

* 1/4 teaspoon salt


1. Put eggs in a pot and cover with water.

2. Bring water and eggs to a boil.

3. Turn off heat and leave for 10 minutes.

4. Run cold water over the eggs and peel.

5. Purée all ingredients in a food processor until creamy.

6. Sprinkle with paprika.


Find more tasty recipes for your next tailgate.

Alma Schneider is a licensed Clinical Social Worker helping individuals overcome their psychological and practical obstacles to cooking and parenting on her blog and consulting business, Take Back the Kitchen. She is a native New Yorker transplanted to the suburbs with her husband, four children and loving yet stubborn Beagle Shiloh.


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