I know a lot of people that would swear up and down that a good party cannot be had without deviled eggs. Honestly, I have yet to meet one I haven’t liked. Hate to add it to a menu of mine as they are just so expected, and then the classic, down home southern girl inside of me tells me “what in God’s name am I talking about”, and they are saved from being 86’d from the buffet table. But nothing wrong with mixing it up, after all dip is equally important at all parties, brunch included!

Some may say this is just egg salad, but it is served with crackers- so that obligates it to be a dip. Hands down, no question asked. The end. Dip.

This recipe comes from way back on September of 2009 from Food and Wine Magazine

Deviled Egg Spread

1 dozen large eggs
2 tablespoons white vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
Salt & pepper
Paprika for dusting

• Place the eggs in a large saucepan and cover with cold water; make sure the water is a good inch above the eggs. Add in the vinegar and heat to a rapid boil. Place the lid on the saucepan and remove it from the heat. After allowing to stand for 15 minutes, drain the water from eggs and run cool water over them to cool. Add a few ice cubes to chill them faster.
• Peel the egg shells and slice them in half lengthwise. Rough chop half of the egg whites and place them into a large bowl. Put the remaining whites and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.

Makes about 3 cups of DIP

To add a special touch to the Deviled Egg alternative I took out the standard pickle in the dip and added it to the cracker- which came out great! I love the zip and sourness in the crackers- definitely a unique twist on a standard butter crack. Watch your back Keebler!

This Zestuous recipe has been slightly modified

Dill Pickle Crisps

• 1 cup whole wheat flour
• 3 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon powdered ranch dressing mix
• ¼ cup chopped dill pickle (2 spears)
• 1 egg, cracked and blended for egg wash
• 1 teaspoon flaked sea salt
• 1 teaspoon chopped dill
• ½ teaspoon fresh course ground black pepper

• Using a food processor, add the flour and softened butter and pulse until combined. Add the oil and ranch seasoning and blend again. Add in the chopped dill pickle and mix until the dough forms into a ball. Remove the dough from the processor and shape into a disk, cover with plastic wrap and refrigerate for 30 minutes.
• Using a clean surface, a piece of parchment paper or a silpat sprinkled with flour, roll the dough to about 1/8 thickness.
• Using a cookie cutter, cut out the crackers and peel away the excess dough. Place the cut crackers onto a parchment/silpat lined baking sheet and lightly brush the egg wash over the tops. Sprinkle with the salt, dill and pepper. Prior to baking tap each cracker with a fork to allow are to escape and your crackers to remain flat.
• Bake in a 400-degree oven for 12 minutes or until golden brown. Allow to cool and enjoy!

Makes about 50 crackers, depending on the size of your cutter.

These Dill Pickled Crisps make a great vehicle for the deviled egg dip. Can’t get much more southern then this!  Cheers to all parties, especially brunch!

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I can’t wait to see whats going on at Girl in the Little Red Kitchen!

Brunch Recipes with Eggs

Asparagus and Leek Frittata by Rachel Cooks
Baked Ham and Egg Cups by Culinary Adventures with Camilla

Veggie Quiche Cups by Take A Bite Out of Boca
Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands

Brunch Recipes with Potatoes

Traditional Home Fries by Sarcastic Cooking

Meat, Poultry and Fish Brunch Recipes

Chicken Pockets by Jane’s Adventures in Dinner
Turkey Dill Crepes by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Cherry Coconut Granola by Katie’s Cucina
Brioche by poet in the pantry by poet in the pantry
Gold Goddess Steel Cut Oats by The Vintage Cook
Quick and Easy Early Morning Parfaits by Cravings of a Lunatic
Caramelized Onion & Bacon Croque Monsieur by The Kitchen Prep

Fruit and Vegetable Brunch Recipes

Warm Salad Three Ways by Cook the Story

Spreads for Brunch

Black & Blue Thyme Jam by Cooking In Stilettos

Brunch Dessert Recipes

Crumb-Top Blueberry Muffins by Love and Confections
Banana Walnut Scone (Gluten Free/Dairy Free) by Around My Family Table
Croissant & Chocolate Bread Pudding by White Lights on Wednesday
Honey Poached Pear “Sundae” by Amanda’s Apron
Strawberries and Cream Muffins by The Domestic Mama & The Village Cook