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HUMPTY DUMPTY DIP APPETIZER A Deconstructed Deviled Egg
Oct 17, 2025
HUMPTY DUMPTY DIP APPETIZER A Deconstructed Deviled Egg #deviledeggs #appetizer #catherinesplates Today's Recipe: https://catherinesplates.com/humpty-dumpty-appetizer-dip/
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0:00
Welcome back everyone. It's appetizer
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day here at Katherine's Plates and I'm
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going to show you how to make Humpty
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Dumpty dip. This is a deconstructed
0:10
version of deileled eggs but better.
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There's some creaminess going to happen
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in it, some extra flavors, but y'all,
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we're going to take that stress level
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out of your holidays, okay? When you
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want to make devild eggs and you're
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trying to peel the perfect egg, it
0:25
doesn't have to be that perfect when we
0:27
make the eggs. Okay, we've got football
0:29
season happening. We've got potlucks
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happening with the holidays and the
0:34
holidays, right? So, y'all come along
0:36
and let's put together this Humpty
0:38
Dumpty dip. And you can serve it up with
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crackers, celery, carrots, anything that
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you can just kind of dip into something.
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First thing we got to do is hard boil
0:48
our eggs. Now, you can do them any way
0:50
you like. Now, I'm going to be using my
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rapid egg cooker. It is so much easier.
0:56
Now, you can find this rapid egg cooker.
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It's the Dash, on my recipe blog,
1:01
katherine'splates.com, under my store
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items. There's an Amazon link there for
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it. And then what you do is you just
1:09
take your little cup here. You fill it
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up to the line of where you want your
1:12
eggs. You can do soft, you can do
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medium, you can do omelette or poached.
1:17
And I'm going to be doing the hard
1:18
hardboiled egg. We'll just put that in
1:21
the pan.
1:24
And that'll give you the perfect
1:26
hard-boiled egg. I'm telling you what.
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We're going to lay our rack in there.
1:30
We're going to take the eggs now on the
1:32
bottom of the cup. You're going to take
1:33
off the bottom part. And there's a
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little point there. I don't know if
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y'all can see that. I'll try to see if
1:40
y'all can see that. You just take your
1:42
egg on the bottom. That's the largest
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part of the egg. You just put that right
1:46
there on top. Push down. You'll hear it
1:49
crack in. And then you'll see the hole
1:52
right there.
1:54
Place it whole side up. And we'll do the
1:57
rest of these. That'll allow the steam
1:59
to get inside of there, loosen that
2:01
shell from the egg as it's cooking,
2:04
and help you peel these eggs like you
2:06
wouldn't believe.
2:08
Five and six. So, we'll do six eggs.
2:12
That'll make a good amount of a dip. All
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right. We're going to place the lid on.
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Now, the amount of water in the bottom
2:21
here that we filled up will determine
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how long these eggs will cook. We put
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the lid on. You do not want to twist the
2:28
lid and have it lock, okay? Cuz you want
2:30
that steam to be able to build up in
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there and if it builds up too much,
2:33
it'll explode and you don't want that to
2:35
happen. So, you want it to be able to
2:36
move a little bit. We're going to turn
2:37
it on
2:39
and it'll do the rest. Now, since we're
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doing six eggs, the timer will take 16
2:45
minutes and it'll be done. All
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right, the timer will go off. We'll turn
2:50
it off
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and I'm going to remove the eggs to a
2:55
bowl of ice cold water. That'll stop the
2:58
cooking process on the inside. Cool the
3:01
eggs down just enough for us to peel
3:03
them.
3:08
We're going to take an egg
3:13
and we're going to peel it. Look at
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that.
3:19
There we go. Y'all, you can't beat the
3:22
Dash. The rapid egg cooker.
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This would probably give you perfect
3:30
devild eggs.
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Look at that. Just going to put them
3:34
back in the water there. All right,
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there we are.
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Now, I've got a bowl of a food
3:47
processor, and I'm going to put three of
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the hardboiled eggs into the bowl.
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And then what we're going to do is cut
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the others in half. That's the three.
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And we'll pop out the yolks and put
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those in the bowl. Also, hang on to the
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whites.
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It's a texture thing.
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Y'all look at that yolk. Yes. Perfectly
4:19
cooked. Look at the color of that.
4:29
And we'll do this one here. You can
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double up on this recipe if you want to
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do that. Make plenty.
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All right, let's put some flavor in
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there. I've got some cream cheese. I've
4:45
softened it. This is 4 oz. We'll put
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that in.
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Just stick it in there. And then I've
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got 1/4 cup of mayonnaise. Now, if you
4:57
don't want to use mayonnaise, you can
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even use Greek yogurt or sour cream or
5:02
do half and half.
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Not half and half, but like half of one
5:07
and half of another.
5:10
And then we're going to add in half a
5:13
tablespoon of some vinegar.
5:20
Put a little bit of mustard in there.
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About a teaspoon.
5:25
Now we're going to season it up. We're
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going to put in half a teaspoon of salt.
5:36
about 1/4 teaspoon of black pepper.
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Um, a little less than that. Maybe an
5:47
eighth of a teaspoon. You judge how you
5:50
want it. Now, I'm going to sprinkle in
5:52
just a little bit of cayenne pepper.
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You know who that'll make happy.
5:58
Heck yeah.
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There we go.
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You can keep sprinkling.
6:03
But I got to eat it, too. And then, of
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course, we've got some paprika. It'll
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give it a nice color, a nice smokiness.
6:11
And you know, paprika goes on a devild
6:13
egg, right?
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All right. I'm going to bring my
6:17
processor over here, and then we'll
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blend this together.
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Right, we're going to whiz this up until
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we get a nice smooth consistency.
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All right, y'all take a spoon and go in
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and see if you need to adjust any
6:44
flavorings.
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[Music]
6:53
That tastes like the holidays.
6:56
We're good there.
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All right. So, what we're going to do is
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take out the mixture and put it into a
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bowl.
7:03
All right. We're going to get it all in
7:05
there.
7:07
All right. Now, what we're going to do
7:08
is take those egg whites. We're going to
7:10
chop them up. I'll use the mayonnaise
7:13
knife here.
7:16
We can give it a little texture in
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there.
7:25
It is a deconstructed So, we got to give
7:28
it a little texture there. All right,
7:31
we're going to add that in.
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Grab some nice fresh chives and we're
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going to snip some in there.
7:44
It'll give it a nice pop of color and a
7:47
freshness to the dish.
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All right, let's combine this all
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together.
7:54
You can see the texture of the egg in
7:56
there and the green onion in there,
7:59
which I think I'm going to put some more
8:00
in there.
8:05
Let me show you how we're going to serve
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this up.
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You can serve this up any way you want.
8:17
A little freshness on top.
8:20
I love paprika on deileled eggs. Right.
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Right across the top.
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Let's load it up with some pretzel
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crisp.
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Okay. Where are you bringing this to?
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I'll definitely be making this for
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Thanksgiving.
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Look at that. Y'all want me to give that
8:51
a try for you.
9:04
All right,
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that is fabulous. I'll just take this
9:08
and that'll be my lunch today.
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That's delicious, you guys.
9:14
That cream cheese smooths it out and you
9:18
can still taste all those flavors in
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there. There's a little cayenne kick to
9:21
it, but you can put as much or as little
9:23
as you want in there. All right, you
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guys. What do you think of my Humpty
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Dumpty dip, the deconstructed version of
9:30
a deiled egg for your holiday table,
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football season, potlucks, church
9:35
gatherings, whatever you got going on.
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Give me a thumbs up. If you're new to
9:40
the channel, hit that subscribe button
9:41
down below in that bell notification.
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That way you're ready for the holidays.
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All right, you guys. I'll see y'all on
9:47
the next episode. Bye.
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