We start with a dozen hard-boiled eggs, setting half of them aside and adding half to your food processor. Slice the reserved eggs in half and separate out the yolks and white. Add the yolks into the food processor and chop the remaining egg whites into small pieces. These will add a little texture to the final dip! Add in the cream cheese, mayo, mustard, and a splash of white vinegar for tang. A dash of paprika, salt, pepper, and just a pinch of cayenne to bring out that familiar deviled egg flavor.

Once the base is smooth, fold in the chopped egg whites by hand. This gives the dip a great texture—light and creamy with little bites of egg throughout. A sprinkle of fresh chives on top adds a pop of color and dusting of paprika gives it that classic deviled egg look. Whether you’re hosting a crowd or just craving a deviled egg fix without all the fuss, this dip has your back. Just be warned: once you make it, you might never go back to the original.