Egg Dippers (Large Batch Recipe)
Hard boiled eggs make a delicious and nutritious snack. Serve them with a vegetable-laden dunking dip for added colour, crunch and nutrition.
- Serves:
- 48
- Prep Time:
- 25 min
Ingredients
Nutrition Facts
- Calories
- 133
- Fat
- 9 g
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Sodium
- 239 mg
- Sugars
- 1 g
- Protein
- 8 g
- Fibre
- 1 g
- Carbohydrate
- 5 g
- 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
-
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.
-
When ready to serve, spoon about 2 tablespoons (30 mL) dip into small serving cups. Top with an egg.
Notes
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.