I went on a girl’s trip to Savannah at the beginning of December. We explore savannah’s culinary scene during our time there.

We had brunch at 700 Drayton, right off of Forsyth Park. The Deviled Egg Mousse caught our eyes immediately, so we ordered. In some ways, this turned out to be one of the most memorable dishes of the trip. It was a simple dish, yet so sophisticated and delicious. We cleaned the bowl – they brought us two rounds of veggies (all of which tasted extremely fresh). For me, this might have been the dish of the trip. After eating it, I kept thinking about it (and I am not typically a fan of deviled eggs).  

Over the last couple of weeks, I kept researching different ways to make something similar. Yesterday, we had friends over dinner; I attempted to recreate the recipe. My creation came pretty close.  

Deviled Egg Dip

Ingredients

For the Dip:

• 6 hard-boiled eggs
• 4 oz cream cheese
• ½ cup mayonnaise
• 2 tablespoons lemon juice
• 1 ½ teaspoon dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon Tabasco sauce (more if you like hot sauce)
• 2 “shakes” of ground white pepper
• 1 teaspoon minced garlic
• 1 teaspoon cooking oil

Garish

• 1 hard-boiled egg
• A few shakes of paprika

1. In a small frying pan, add the cooking oil and minced garlic. Cook until the pieces of garlic begin to brown. Remove from the pan and set aside.
2. **Peel the hard-boiled eggs and cut them into fourths. (You will use both the egg white and the yolks – they do not need to be separated.)
3. Add the chopped hard-boiled eggs, cream cheese, mayonnaise, lemon juice, Dijon mustard, salt, Tabasco sauce, and white paper. Pulse about 5 to 8 times until you see the mixture starting to come together (smooth). Add the garlic and scrape down the sides of the bowl. Then process at the low speed for about 20 to 30 seconds until the mixture is smooth.
4. Transfer to a storage container or storage dish. Refrigerate for 30 minutes (or longer) before serving.
5. Before serving, garnish the top of the bowl with a chopped-up boiled egg and a few shakes of paprika.

Note… the dip should stay cooled for freshness. If you do not have a chilled (dip on ice) serving bowl, fill a resealable plastic bag with ice and place it into a larger bowl. Nestle your serving bowl on top of the bag of ice. As the ice melts, dump out the water and replace more ice as needed

Crackers, pretzel sticks, or veggies (carrots, radishes, peppers, pickles) make for good dipping options.

** it is best if the eggs are cooled. After chopping, I covered and placed them back in the refrigerator for about 30 minutes.

I was finishing up the “dip” as our friends were coming in the door, so I forgot to take a picture of the finished product. A picture of the leftovers is below.