Deviled Egg Dip

I was in Japan for 10 days and I had an egg salad sandwich from a convenience store almost everyday. Coming back to America, I craved that flavor but added an American twist. I upgraded my egg salad with some good ole’ American pickles.

I wanted to take that same comforting Japanese tamago sando flavor profile and turn it into an easy, shareable dip with the familiar tang of deviled eggs. The result is a creamy deviled egg dip with the richness of egg salad, balanced by diced pickles for texture and brightness.

The pickles add just the right amount of crunch and acidity, giving every bite contrast while still keeping the dip smooth and spreadable. It’s nostalgic, comforting, and perfect served with crackers, chips, or toasted bread.

Ingredients
6 hard-boiled eggs

⅓ cup Japanese mayonnaise

1 tablespoon Dijon mustard

1 teaspoon yellow mustard

1 teaspoon pickle brine

¼ cup diced pickles

¼ teaspoon paprika

salt and black pepper, to taste

1. Peel the hard-boiled eggs and separate the yolks from the whites.

2. In a bowl, grate the eggs and mix with mayonnaise, Dijon mustard, yellow mustard, pickle brine, paprika, salt, and pepper until smooth and creamy.

3. Add the diced pickles and chives, mixing just until combined.

4. Transfer to a serving bowl and finish with a light sprinkle of paprika and extra chopped chives.

5. Serve chilled with crackers, toasted bread, or even soft milk bread for a nod to the Japanese inspiration.

Eggs-cellent dip