Deviled Dip


Photographs by Antonis Achilleos
Recipe courtesy Food Network Magazine, for 50 Game-Day Dips

Directions

Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce, and paprika, salt and pepper to taste. Garnish with chives.

Serve in a bowl and add toasted french or italian bread.


Set of 8 Bowls - Basic White



Earthenware Bowl Embossed Flowerburst Pattern Textured Grey Finish
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