Dil Deviled Egg Dip Recipe (High Protein)

Dill Deviled Egg Dip in the mdidle of a platter of vegetables, with eggs in the background.

Dil Deviled Egg Dip Recipe (High Protein)

This Dill Deviled Egg Dip features a velvety yolk and cottage cheese base with chunky egg whites, minced onion, and fresh dill. It’s a healthy, high-protein twist on a classic favorite that is perfect for Easter or a quick snack!

Course Appetizer, Snack

Cuisine American, Canadian, North American

Keyword appetizer, artichoke dip, deviled eggs, devilled eggs, dill, eggs

Special Diet high-protein, Vegetarian, weight watchers

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 96kcal

Author Terri Gilson

Equipment

blender

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

Get Recipe Ingredients

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!).
Peel eggs and slice eggs in half and remove egg yolks with a small spoon. *Peel the eggs immediately (even if you are storing them in the fridge overnight and not making the deviled egg dip until the next day).
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

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 the first few days and throughout the first day, but 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!

Nutrition