Sort ingredients
asunnysideupday
QR Code
Listen
Pdf
Cook the eggs: Place the eggs in a large saucepan and cover with water. Bring to a boil over high heat, then turn off the heat and set a timer for 10 minutes. Fill a bowl with water and ice and set aside. When the timer goes off, use a slotted spoon to transfer the eggs to the ice bath and set a timer for 3 minutes. Once cooled, peel the eggs.
Blend the dip: Combine the cream cheese, mayonnaise, cornichons, Dijon mustard, apple cider vinegar, hot sauce, salt, and pepper in a food processor and blend until smooth. Add the eggs and either blend until smooth or, if you prefer a chunkier texture, pulse until mostly smooth with some chunks remaining. If you have the time, chill in the fridge for an hour before serving.
Garnish and serve: Garnish with your choice of paprika, finely chopped chives, and/or bacon. Serve with potato chips, crackers, or crudites. Store in an airtight container in the refrigerator for up to 5 days. Love the recipe? Leave us stars and a comment below!