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Preheat your oven to 350°F. Lightly grease a standard loaf pan with cooking spray.

Carefully crack the eight eggs directly into the greased loaf pan. Place the loaf pan into a larger baking dish.

Fill the larger baking dish with hot water, creating a water bath. Ensure the water level reaches the level of the eggs in the loaf pan. This helps the eggs cook evenly and gently.

Bake the eggs in the preheated oven for 30 minutes, or until the eggs are completely set and firm.

Once baked, carefully remove the loaf pan from the oven and the water bath. Allow the cooked egg block to cool completely.

Once cooled, cut the egg block into several pieces and transfer them to a food processor. Process the eggs until they are finely chopped. Alternatively, you can finely chop them by hand.

To the food processor with the chopped eggs, add the mayonnaise, softened cream cheese, Dijon mustard, Worcestershire sauce, Cajun seasoning, sweet relish, and 1/4 cup of chopped green onion.

Process all the ingredients together until the mixture is smooth and well combined. Scrape down the sides of the food processor as needed to ensure everything is incorporated.

Transfer the deviled egg dip to a serving bowl, cover it tightly, and refrigerate for at least 2 hours. This chilling time allows the flavors to meld and the dip to firm up to the perfect consistency.

Once chilled, scoop the dip into a serving dish and spread it evenly. Garnish generously with paprika, additional chopped green onion, and chopped green olives.

Serve the Deviled Egg Dip with pita chips or crackers for dipping and enjoy!


Preheat your oven to 350°F. Lightly grease a standard loaf pan with cooking spray.

Carefully crack the eight eggs directly into the greased loaf pan. Place the loaf pan into a larger baking dish.

Fill the larger baking dish with hot water, creating a water bath. Ensure the water level reaches the level of the eggs in the loaf pan. This helps the eggs cook evenly and gently.

Bake the eggs in the preheated oven for 30 minutes, or until the eggs are completely set and firm.

Once baked, carefully remove the loaf pan from the oven and the water bath. Allow the cooked egg block to cool completely.

Once cooled, cut the egg block into several pieces and transfer them to a food processor. Process the eggs until they are finely chopped. Alternatively, you can finely chop them by hand.

To the food processor with the chopped eggs, add the mayonnaise, softened cream cheese, Dijon mustard, Worcestershire sauce, Cajun seasoning, sweet relish, and 1/4 cup of chopped green onion.

Process all the ingredients together until the mixture is smooth and well combined. Scrape down the sides of the food processor as needed to ensure everything is incorporated.

Transfer the deviled egg dip to a serving bowl, cover it tightly, and refrigerate for at least 2 hours. This chilling time allows the flavors to meld and the dip to firm up to the perfect consistency.

Once chilled, scoop the dip into a serving dish and spread it evenly. Garnish generously with paprika, additional chopped green onion, and chopped green olives.

Serve the Deviled Egg Dip with pita chips or crackers for dipping and enjoy!
