Equipment Needed
- A medium-sized mixing bowl
- A hand mixer or a sturdy fork (a mixer gives a fluffier result)
- A rubber spatula
- A sharp knife and cutting board
- A serving bowl or platter
Step-by-Step Instructions
First, let’s tackle the eggs. I’ve found the most foolproof method is to place your eggs in a single layer in a pot, cover them with cold water by an inch, and bring it to a rolling boil. Once boiling, I turn off the heat, cover the pot, and set a timer for 12 minutes exactly. This method has never failed me—no green rings, just perfectly cooked, bright yellow yolks. Immediately transfer them to an ice bath to stop the cooking. When you peel them, that little air pocket at the bottom is your best friend; start there.
While the eggs cool, I get my other components ready. This is where the room-temperature cream cheese is vital. I learned the hard way that using it cold from the fridge leads to a lumpy, frustrating battle. Let it sit out for a good hour. Add it to your mixing bowl with the mayo, mustard, relish and its juice, garlic powder, onion powder, and cayenne. I give this a quick mix with my hand mixer on low just to start combining everything before the eggs join the party.
Now, for the fun part: building the dip. Roughly chop your peeled hard-boiled eggs. I add about three-quarters of them to the bowl with the cream cheese mixture. Using the hand mixer on medium, I blend it all together until it’s mostly smooth but with some tiny, satisfying bits of egg white for texture. This takes about a minute. Then, I fold in the remaining chopped eggs with a spatula. This is my favorite trick—it ensures you get those pops of recognizable egg in every scoop, reminding you exactly what glorious thing you’re eating.
Finally, taste it. This is the most important step. I always, always think it needs more salt and pepper than I expect. Season generously, mix once more, and then scrape the dip into your serving bowl. The smell at this point is intoxicating—creamy, tangy, and deeply familiar. I smooth the top with my spatula and get ready for the finishing touches that make it look as good as it tastes.(See the next page below to continue…)