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Food allergies are a serious pain in the butt. If you have them, you know what I’m talking about; if you don’t, you’re
a lucky bugger just gonna have to trust me on this one.
Not only do you have to become a pro at studying nutrition labels, but any kind of social gatherings that revolve around food (which, let’s be honest, is most of them), can be a tricky thing to navigate…
I had to attend a potluck for work the other day, and my immediate reaction was “must bring the dessert!“
See, I have the biggest sweet tooth imaginable, so I like to make sure that I’ll always be able to eat dessert by making it allergy-friendly and providing it myself.
Not being able to enjoy a lunch or dinner is fine — not being able to enjoy dessert is not acceptable.
I’m sure you can imagine my sorrow, then, when I learned that someone else had already volunteered to supply the sweet stuff.
My spirits were instantly crushed with nightmare visions of being deprived of dessert and being condemned to hovering around the raw veggie platter instead…
But because I always try to make the best of a bad situation, I figured that if I had to get up close and personal with the veggies, I could at least make them easier to choke down by disguising them with a delicious dip (Please note: I don’t actually hate veggies, but compared to dessert, well… you know).
And because I always try to add a creative touch to everything I do, I wanted something different than the run-of-the-mill ranch or sour cream & onion dips that usually come to mind… which is how this Deviled Egg Dip was born.
I realize that the thought of blending eggs might be a little out there, but you’re going to have to trust me on this one. This dip is creamy, dreamy (sorry, couldn’t resist), and hardly takes any work.
In fact, the hardest part of the whole process is hard-boiling the eggs.
That is, unless you have to make a mad dash to the grocery store to pick up a tub of plain yogurt because you finished the last bit of the one you had for breakfast. Not that I would know, or anything…
But I do know that I made a very wise decision not to try and use strawberry yogurt instead — I don’t imagine that would have gone over very well.
And if you’re wondering why yogurt instead of the classic mayonnaise that you usually find in deviled eggs (autocorrect, stop changing deviled to reviled!!!), it’s because mayo is actually on the list of foods that I
can’t stand don’t like… along with eggplant, most fish, BBQ chips, peanuts (allergic!), kale, stale bread, Granny Smith apples, and anything overly spicy.
I’m sure there’s more on that list, but I don’t want to come off as being overly picky.
Besides! Swapping out the mayo for a lighter Greek yogurt alternative saves you a pretty good amount of calories and fat, meaning you can dig into this dip again…
… and again…
… and again. Just make sure not to double dip [when you’re out in public]! That’s something that should be kept in the privacy of your own home.
6 hard-boiled eggs
½ cup plain Greek yogurt
2 Tbsp. lemon juice
1 Tbsp. mustard
¼ tsp. tabasco sauce
½ tsp. salt
½ cup cream cheese
- Hard boil the eggs. Place the eggs in a saucepan and add enough cold water to cover them by about an inch. Cover the pan with a lid and bring the water to a boil over high heat. As soon as the water begins boiling, remove the saucepan from the heat and let it stand, covered, for about 15 minutes. Drain the water and run cold water over the eggs until they are cooled. To peel, crack the shell all over by gently tapping it on the counter. Roll the egg between your hands to loosen the shell, and begin peeling.
- Place Greek yogurt, lemon juice, mustard, tabasco sauce, and salt in the container of your blender. Add one egg and blend well. Continue adding eggs, one at a time, until mixture is smooth and light. Blend in the cream cheese.
- Spoon dip into a bowl, cover, and chill for at least one hour. Garnish with paprika or cayenne pepper and serve with crackers or raw veggie sticks.