Deviled Egg Dip

Step 1

Place 6 large eggs in a medium saucepan and add enough cool water to cover the eggs by an inch or two. Bring to a boil over high heat. Remove the pan from heat, cover, and let stand for 9 minutes. Meanwhile, prepare an ice bath by filling a large bowl halfway with ice and water.

Step 2

Remove the cooked eggs from the pan with a slotted spoon, tap each gently on the countertop to crack the shell in a few places, then submerge in the ice water for at least 1 minute. Peel the eggs and grate them on the large holes of a box grater into a medium bowl. Use a fork to mash the eggs until they are coarsely ground.

Step 3

Prepare the following, adding each to the bowl of eggs as you complete it: Finely chop 4 to 6 cornichon pickles, if using, until you have 2 tablespoons, or measure out 2 tablespoons sweet relish. Finely chop 1 small shallot (about 1/4 cup). Drain and finely chop 1 tablespoon capers.

Step 4

Add 3/4 cup labneh or full-fat Greek yogurt, 1/4 cup mayonnaise, 1 tablespoon Dijon or horseradish mustard, 1 teaspoon white wine or distilled white vinegar, 1/2 teaspoon ground turmeric, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 3 dashes hot sauce. Stir to evenly combine.

Step 5

Finely chop the leaves and tender stems of 6 sprigs fresh dill or parsley (about 2 tablespoons). Thinly slice 1 small bunch fresh chives until you have 2 tablespoons. Stir half of each into the dip. Taste and season with more salt, pepper, and hot sauce as desired.

Step 6

Transfer the dip to a serving bowl. Sprinkle with paprika if desired, then garnish with the remaining herbs. Serve with crackers or crudités.