| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 6 hard-boiled eggs, peeled, whites and yolks separated
- 2 tablespoons real mayonnaise, such as Hellmann’s, plus more if needed
- 2 tablespoons dill pickle relish
- 1 tablespoon Dijon mustard
- 1 tablespoon minced shallots
- 1 tablespoon cider vinegar, plus more if needed
- 2 teaspoons finely shaved chives
- 1 teaspoon chopped fresh dill
- 1/4 cup liquid bacon fat (warm slightly if solid)
- Salt and freshly cracked black pepper
- Assorted crudite such as baby carrots, fennel, celery and cherry tomatoes, for serving
Instructions
- Chop the egg whites and yolks separately and put them in separate bowls.
- Add the mayonnaise, relish, mustard, shallots, vinegar, chives and dill to the yolks and whisk until smooth. Whisk the bacon fat into the yolk mixture. Loosen with more vinegar or mayonnaise if necessary. Fold in the chopped egg whites and season with salt and pepper.
- Serve with assorted crudite for dipping.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 186 |
| Total Fat | 17 g |
| Saturated Fat | 5 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 159 mg |
| Sodium | 187 mg |
Reviews
I agree with Marlene, it needs the bacon crumbles, exciting dip!
I made this for a tailgate party which started with breakfast. The dip was good, and satisfying, but I am not sure all of the extra effort to add in bacon grease added that much bacon flavor. I crumbled some bacon on top, which was an improvement. I think a plain old egg salad would have worked just as well for less effort.