Egg Dip for Veggies

Egg Dip
Temps de préparation: 
15 minutes
Temps de cuisson: 
0 minutes
  • 4 hard-cooked eggs, peeled
  • 1/3 cup or 80 mL plain yogurt, low fat
  • 2 Tbsp or 30 mL Light mayonnaise
  • 2 Tbsp or 30 mL chopped green onion
  • 2 tsp or 10 mL Chopped fresh dill or 1 ml (1/4 tsp) dried
  • 2 tsp or 10 mL Chopped fresh basil or 1 ml (1/4 tsp) dried
  • 1 tsp or 5 mL Dijon mustard
  • To taste - Cayenne pepper, garlic powder (optional)
          1. In a food processor or blender, puree eggs. 
          2. Blend in yogurt, mayonnaise, onion, dill, basil and mustard. 
          3. Season with cayenne pepper and garlic powder. 
          4. Refrigerate covered. Can be stored up to 3 days.
          5. Serve with raw vegetables*, low-fat cheese cubes and whole wheat pita bread wedges or whole wheat bread sticks. 

          *Options: sweet pepper strips, celery or carrot sticks, cucumber slices, broccoli or cauliflower florets, cherry tomatoes and mushrooms.

                    Portion (s): 
                    1 tbsp or 15 ml per serving

                    Diète spéciale: 

                    Groupes alimentaires: 

                    Source de reconnaissance: 
                    Government of Alberta, Healthy U, modified from Egg Farmers of Alberta
                    Serves 11