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Humpty Dumpty Dip

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A creamy, crowd-pleasing dip that combines hard-boiled eggs with cream cheese, sour cream, and savory seasonings. Perfect for parties and potlucks, this make-ahead dip gets even better as the flavors meld in the fridge.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large eggs hard-boiled, peeled and chopped
  • 8 oz cream cheese softened (225g)
  • 1 cup sour cream (240g)
  • 1 cup cheddar cheese shredded (120g)
  • 1/2 cup mayonnaise (120g)
  • 3 green onions finely sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika plus extra for garnish
  • salt and black pepper to taste
  • 3 strips turkey bacon cooked and crumbled (optional)

Equipment

  • Large mixing bowl
  • Cutting board
  • Knife
  • Large pot for boiling eggs

Method
 

  1. Hard boil the eggs for about 10 minutes until firm, then plunge into cold water to make peeling easier.
  2. Peel the eggs and chop them into small, bite-sized pieces.
  3. In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise until smooth and free of lumps.
  4. Stir in shredded cheddar cheese, sliced green onions, garlic powder, onion powder, smoked paprika, salt, and pepper.
  5. Gently fold in the chopped eggs and crumbled turkey bacon (if using).
  6. Refrigerate for at least 30 minutes to allow flavors to meld.
  7. Before serving, garnish with an extra sprinkle of smoked paprika.

Notes

Make this dip ahead of time for best results - the flavors improve after chilling. For a dairy-free version, use dairy-free substitutes for the cream cheese and sour cream. Serve with crackers, vegetables, toasted baguette slices, or homemade pita chips. Stores well in the refrigerator for several days. For extra heat, try substituting the smoked paprika with chipotle powder or adding hot sauce.

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