Deviled Dip

Photographs by Antonis Achilleos

Recipe courtesy Food Network Magazine, for 50 Game-Day Dips

Directions

Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce, and paprika, salt and pepper to taste. Garnish with chives.

Serve in a bowl and add toasted french or italian bread.