– 6 large eggs, hard-boiled and chopped – 1/3 cup mayonnaise – 1 tbsp Dijon mustard – 1 tsp white vinegar – 1/4 cup chopped dill pickles – 2 tbsp chopped green onions – 1/4 tsp garlic powder – 1/4 tsp smoked paprika (plus extra for garnish) – Salt and pepper to taste
Start by hard-boiling 6 large eggs. Cool in an ice bath, peel, and finely chop or mash for a smooth, spreadable texture.
Combine chopped eggs with mayonnaise, Dijon mustard, and a dash of vinegar. This gives the dip its signature tangy deviled flavor.
Stir in finely chopped dill pickles, green onions, paprika, and a pinch of garlic powder. These bring brightness and extra depth.
Mix until creamy, taste and adjust seasoning. Chill in the fridge for at least 30 minutes to let the flavors meld together.
Top with a sprinkle of smoked paprika and extra scallions. Serve with crackers, chips, or fresh veggies for an easy appetizer upgrade.