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.

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

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.