We all love the classic flavor of a traditional deviled egg at the holiday table, but let's be honest: who actually enjoys the tedious process of peeling, scooping, and delicately piping 24 tiny egg whites? This Dill Deviled Egg Dip is the "The Lazy Way" answer to your holiday appetizer prayers!
I've taken those zesty, creamy flavors we crave and transformed them into a high-protein, 5-minute dip that uses a clever cottage cheese blender hack. By blending the yolks with cottage cheese and a splash of ranch, I've ditched the heavy mayo while creating a velvety base that is remarkably satisfying. It's a fresh, chunky-creamy win that allows you to spend less time in the kitchen and more time enjoying the egg hunt! This recipe was inspired by my Deviled Eggs with Dill Weed.
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- Recipe Overview: Dill Deviled Egg Dip (with Cottage Cheese)
- Summarize and Save this Content on:
- 🥘Ingredient Notes
- 📖 Variations & Substitutions
- 🔪Step-by-Step: How to Make Deviled Eggs Dip
- Expert Recipe Tips
- 🌡️Storage
- 👪 Serving Size
- 🔢WW Points
- ❔Recipe FAQs
- Didn't find the answer you're looking for?
- More Healthy Dip Recipes
- Dil Deviled Egg Dip Recipe (High Protein)
Recipe Overview: Dill Deviled Egg Dip (with Cottage Cheese)
- Ready In: 1 Hour 40 Minutes (Includes egg boiling and cooling time)
- Serves: 16 (¼ cup servings)
- Calories: 96 kcal per ¼ cup serving
- Main Ingredients: Hard-boiled eggs, low-fat cottage cheese, ranch dressing, dill, and onion.
- Dietary Info: High-protein, Vegetarian, Weight Watchers Friendly, Gluten-free.
- Weight Watchers Points: 1 WW Point (per serving).
- Difficulty: Easy.
- Why You'll Love It: This dip gives you all the nostalgic flavor of a deviled egg without the tedious stuffing! It's a high-protein, low-point appetizer that is perfect for St. Patrick's Day, Easter brunch, or a healthy work lunch.
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Looking for more healthy and low-calorie dips? Give my Cowboy Caviar Dip a try!
🥘Ingredient Notes
You will need the following Ingredients:
- Large Eggs: For the best results, use fresh eggs. Following my "15-15" boiling method in the instructions ensures your yolks are perfectly yellow without that unsightly green ring.
- Low-fat Cottage Cheese: This is the secret to 2026's most popular high-protein hack! I use half in the blender for creaminess and half folded in at the end to add a "cheesy" texture that makes the dip more filling.
- Litehouse Homestyle Ranch: I find this brand provides the most authentic "old-fashioned" flavor. It adds a delicious herby depth that balances the eggs perfectly.
- Pickle Juice & Lemon Juice: This combination provides the essential acid that makes a deviled egg "devilish." It brightens the whole dish!
- Dry Dill Weed: Since fresh dill can be hard to find year-round, dry dill is a reliable pantry staple that provides a consistent, earthy flavor.
- Finely Chopped Onion: Don't skip the onion! It provides a necessary crunch and sharp contrast to the creamy base.
- Garnish: You can garnish with fresh dill (as I did), green onions or chives
*Please see recipe card for full list of ingredients and quantities.
📖 Variations & Substitutions
- Spiciness: If you like a kick, add a teaspoon of sriracha or a pinch of cayenne pepper to the blender mixture.
- Greek Yogurt Swap: If you are out of cottage cheese, you can substitute the second cup with plain non-fat Greek yogurt for a tangier profile.
- Fresh Herbs: If you have fresh dill or chives on hand, use them as a garnish to add a pop of bright green color.
- Everything Bagel Twist: Sprinkle "Everything Bagel" seasoning on top just before serving for an extra layer of savory flavor.
🔪Step-by-Step: How to Make Deviled Eggs Dip
- Step 1: Place eggs in a pot and fill with cold water at least 2 inches above the eggs. Bring to a boil over the stove-top, then immediately reduce to a simmer and simmer for 15 minutes.
- Step 2: As soon as the eggs are done, run cold water over the eggs and let them soak in very cold water for 15 minutes (and no longer!). Peel the eggs immediately (even if you are storing them in the fridge overnight and do not make the deviled egg dip until the next day. Peel eggs and slice eggs in half. *
- Step 3: Remove egg yolks with a small spoon and place them in a separate bowl. Chop up the egg whites.
- Step 4: Add all the egg yolks, HALF the cottage cheese (1 cup), Ranch dressing, mustard, salt, pepper, pickle juice, lemon juice, and sugar to a blender.
- Step 5: Blend until smooth.
- Step 6: Transfer to a bowl, then add the finely chopped onion and the other HALF (1 cup) of cottage cheese to the yellow yolk mix.
- Step 7: Mix well (this will thicken as it sits in the fridge).
- Step 8: Garnish with paprika and fresh dill, chives, or green onions.
Expert Recipe Tips
- The "Shake in a Jar" Hack: If you struggle with peeling eggs, put a hard-boiled egg in a small glass jar with a splash of water and shake it vigorously for 5 seconds. The shell will practically slide off!
- Texture Balance: I like to keep the egg whites in small chunks and the onions finely diced rather than pureed. This "chunky-creamy" contrast is what makes the dip feel like a real deconstructed deviled egg.
- The "5-a-Day" Serving: To hit your produce goals, serve this dip with "veggie vehicles" like cucumber slices, mini bell peppers, and celery stalks instead of just crackers.
🌡️Storage
Fridge: Store this dip in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving. Although it thickens as it sits for the first few days and throughout the first day, the cottage cheese may release a little moisture as it sits longer. You can drain the cottage cheese if you find it is too runny for your preference.
Freezing: I do not recommend freezing this recipe. Hard-boiled eggs and cottage cheese both become rubbery and watery once thawed. This is a dish best enjoyed fresh!
👪 Serving Size
This recipe makes 16 servings (4 cups), and a serving is ¼ cup. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
This recipe is Weight Watchers friendly @ 1 point for ¼ cup serving.
❔Recipe FAQs
Blending cottage cheese adds a massive protein boost and creates a rich, velvety mouthfeel with a fraction of the fat found in traditional mayonnaise. It's the ultimate health swap!
Yes! This dip actually tastes better after the flavors have had a few hours tmarry." You can make it up to 24 hours in advance.
Between the cottage cheese and the ranch, it can be savory. If you are salt-sensitive, start with ½ teaspoon of salt and adjust to your taste at the end.
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Whether you're looking for a clever way to use up leftover Easter eggs or a high-protein snack for your weekly meal prep, this Dill Deviled Egg Dip is a guaranteed winner. It's creamy, zesty, and incredibly easy to pull together. Give it a try at your next gathering and see how fast it disappears!
More Healthy Dip Recipes
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Dil Deviled Egg Dip Recipe (High Protein)
Equipment
Ingredients
- 12 large eggs
- 2 cups low-fat cottage cheese (1%)
- 4 teaspoon mustard
- 1 teaspoon sugar
- 2 teaspoon lemon juice (from concentrate)
- 4 teaspoon pickle juice
- 4 tablespoon Ranch dressing * I use Lighthouse Homestyle Ranch it's the best!
- 1½ tsp salt
- ½ teaspoon black pepper
- 1 large finely chopped onion
- 1½ teaspoon dry dill weed
Garnish
- paprika
- fresh dill, green onions. or chives
Instructions
- Place eggs in pot and fill with cold water at least 2 inches above the eggs. Bring to a boil over the stove-top, then immediately reduce to simmer and simmer for 15 minutes.
- As soon as the eggs are done, run cold water over the eggs and let them soak in very cold water for 15 minutes (and no longer!). As soon as the eggs are done, run cold water over the eggs and let them soak in very cold water for 15 minutes (and no longer!).
- Peel the eggs immediately (even if you are storing them in the fridge overnight and not make the deviled egg dip until the next day.
- Peel eggs and slice eggs in half and remove egg yolks with a small spoon.
- Place the egg yolks in a food processor or high powered blender. Add HALF the cottage cheese (1 cup) Ranch dressing, mustard, salt, pepper, pickle juice, lemon juice and sugare, and blend until smooth.
- Transfer to a bowl.
- Chop up the egg whites and add them, along with the finely chopped onion and the other HALF (1 cup) of cottage cheese, to the yellow yolk mix.
Garnish
- Garnish with chopped green onions, fresh dill, or chives and sprinkled paprika.
Notes
- The "Shake in a Jar" Hack: If you struggle with peeling eggs, put a hard-boiled egg in a small glass jar with a splash of water and shake it vigorously for 5 seconds. The shell will practically slide off!
- Texture Balance: I like to keep the egg whites in small chunks and the onions finely diced rather than pureed. This "chunky-creamy" contrast is what makes the dip feel like a real deconstructed deviled egg.
- The "5-a-Day" Serving: To hit your produce goals, serve this dip with "veggie vehicles" like cucumber slices, mini bell peppers, and celery stalks instead of just crackers.
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