Deviled egg dip from Start Here: Instructions for Becoming a Better Cook (page 74) by Sohla El-Waylly

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the "Homemade mayonnaise (is worth it)" recipe on page 44.

  • samantha_p4p04u on April 05, 2026

    Found the onion to be too strong, wish I would have used shallot instead. Also don’t love that you only use half of the egg whites, feels too wasteful

  • mweinshel on February 08, 2026

    I’ve used both a food mill (which I don’t recommend) as well as a rounded wire-mesh strainer to finely grate the yolk, and that is probably the most tedious part of the recipe to prepare, but it’s a hit whenever I make it!

  • Pandan on February 16, 2024

    Sprinkled with chives instead of fish roe. I took a long time to press the egg yolk through the strainer, maybe mine was a bit too fine. Could have used a little bit less butter. It’s super rich, but definitely very tasty! Served it with Ritz crackers and cucumber slices.

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