Transform Classic Deviled Eggs Into This Party Friendly Dip

Ingredients

• 6 large eggs
• 1 1/2 tablespoons (27 ml) Dijon mustard
• 2 teaspoons (10 ml) Louisiana-style hot sauce (such as Crystal)
• 1 teaspoon (5 ml) Worcestershire sauce
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
• 1/4 teaspoon freshly ground black pepper, plus more for garnish
• 1/4 teaspoon sweet paprika, plus more for garnish
• 1/3 cup (80 ml) extra-virgin olive oil
• 1/3 cup (80 ml) neutral oil such as canola oil
• 2 tablespoons finely chopped cornichons
• 2 tablespoons finely chopped fresh chives, plus more for garnish
• Crudités, potato chips, or crackers, for serving

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