Welcome to Day #3 of #10DaysofTailgate! If you’re just joining us let me tell you few things. We have nearly two dozen bloggers with over one hundred recipes scheduled to inspire you through an entire tailgating season. Think chicken wings, skewers, sweet nibbles, and cocktails. The event runs September 20th through September 30th. Just remember: your fork does not go into your monitor…no matter how much you might want to taste some of these dishes. Okay? Get ready…get set… BREAK!
Alright… so truth be told I was supposed to be sharing this yesterday for Day #2, but life got a little busy on the farm and I didn’t have it ready in time. No worries though because even though this is posting on Day #3…. I’m sharing Day #2 recipes with you! But if you’re looking for Day #3 you can find them right here where I’ve shared my Cherry Chipotle Meatballs! You can find a complete listing of my #10DaysofTailgate recipes HERE! 
Deviled Eggs. Are you a fan or no?? I am a fan for sure. Around here we have eggs coming out of our ears so Deviled Eggs are a hot commodity when we’re wanting to get rid of eggs. Ohh and it never seems to fail whenever there’s a gathering/party to attend… someone always requests our Deviled Eggs! They’re just so tasty!!
I’ve actually never made the classic into a dip before, but hey I’m lovin’ it! It’s much easier and tastes just the same except better because you’re eating it with crackers. Does that even make sense?! Haha. I know that when I’m going tailgating I want to keep things simple, but not compromise the quality of food so this dip right here fits the bill perfectly! If I was a betting person I’d even say that it’ll turn your Deviled Egg haters into lovers.
Deviled Egg Dip
Serves 4
Ingredients
- 1 dozen eggs, boiled, peeled
- 1 cup mayonnaise
- 1-2 tablespoons yellow mustard
- To taste salt
- To taste pepper
- Paprika
Instructions
- Cut the boiled eggs in half (I find lengthwise is easier) and place all of the yolks and the whites for 6 eggs in a blender or chopper.
- Chop until smooth.
- Pour into a mixing bowl and add the mayonnaise and mustard.
- Roughly chop the whites from the 6 eggs and mix into the yolk mixture.
- Season with salt and pepper.
- Sprinkle paprika on the top before serving.
- Serve with chips or crackers.
- Enjoy!
Notes
- **If you’re making this dip a day ahead, reduce the mayonnaise to 3/4 cup as the dip will become more liquid (DUE TO THE SALT ONLY) as it sets. If needs to be thinned out on Day 2 then add the remaining mayonnaise**
