Egg Dippers
Serves
48
Prep Time
25 min
Hard boiled eggs make a delicious and nutritious snack. Serve them with a vegetable-laden dunking dip for added colour, crunch and nutrition.
Ingredients
- 3 cups (750 mL) plain Greek yogurt
- 3 cups (750 mL) light mayonnaise
- ⅓ cup (75 mL) dried parsley
- 3 tbsp (45 mL) onion powder
- 1 tbsp (15 mL) dried basil
- 3 tbsp (45 mL) Dijon or prepared mustard
- 6 cups (1.5 L) finely chopped assorted raw vegetables (e.g. carrots, sweet peppers, cucumbers, celery)
- 48 hard boiled eggs, peeled
Instructions
- Step 1
In a large bowl, stir together yogurt, mayonnaise, parsley, onion powder, basil, and mustard until combined. Stir in vegetables. Cover and refrigerate for at least an hour.
- Step 2
When ready to serve, spoon about 2 tablespoons (30 mL) dip into small serving cups. Top with an egg.
Tips
Make Ahead Tips:
Allow at least an hour for the dip to chill so the flavours blend.
Hard boiled eggs can be made ahead and stored in the refrigerator for up to a week.
Nutrition Facts
Per serving | |
---|---|
Calories | 133 |
Fat | 9 g |
Saturated Fat | 2 g |
Trans Fat | 0 g |
Carbohydrate | 5 g |
Fibre | 1 g |
Sugars | 1 g |
Protein | 8 g |
Sodium | 239 mg |