Egg Salad Dip for the Big Game

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Egg Salad Dip

The idea for this dip came from that beautiful image and our family’s obsession with deviled eggs. I mean we really, really like deviled eggs, but sometimes I find there’s more steps to make them that I would like. Am I being whiney? Yes.

Do I still hate filling the hard boiled eggs with the deviled egg mix? Also, yes.

So, we’re going to turn deviled eggs/egg salad into a dip, serve it with toasted rye bread and enjoy the heck out of it.

You will need:

  • 2 strips bacon
  • Cooking spray
  • 12 eggs
  • 1 cup mayonnaise or Miracle Whip
  • 1/3 cup mustard
  • 2 tablespoons garlic powder
  • 2 teaspoons celery salt
  • 1 tablespoon sugar
  • 12 slices rye bread
  • 1 clove garlic
  • 4 tablespoons butter
  1. Preheat oven to 350.
  2. Put the bacon on a baking sheet greased with cooking spray. Bake until crispy, then chop.
  3. While the bacon is crisping up, fill a pot with enough water to cover the eggs.
  4. Bring the pot to a boil.
  5. When the water is at a full boil, put the eggs in the pot, kill the heat and cover.
  6. Let the eggs sit 14 minutes.
  7. As the eggs are cooking, mix the mayo, mustard, garlic powder, celery salt and sugar.
  8. After the eggs are done, peel them and chop them finely.
  9. Stir in the eggs and bacon to the mayo mixture.
  10. Chill.
  11. While the egg salad is cooling, cut the garlic clove in half and rub the cut side on each piece of bread.
  12. Butter the rye bread and bake until crispy, 2-3 minutes.

Enjoy!

Image by Bernadette Wurzinger from Pixabay

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