2 ratings

Egg Salad Dip

A year round appetizer
Courtesy of Eggland's Best

This egg salad dip is a great appetizer to serve for holidays, as an after school snack and more. 

Recipe courtesy of Eggland's Best 

Ready in
20 m
5 m
(prepare time)
15 m
(cook time)
Calories Per Serving


  • 6 Eggland's Best eggs, hard-cooked
  • 3/4 Cups fat free Greek yogurt, plain
  • 1 Teaspoon Dijon mustard
  • 2 Teaspoons onion, minced
  • 1 1/2 Teaspoon parsley
  • 1/4 Teaspoon basil
  • 1 pinch salt
  • 1 pinch pepper


Hard cook eggs; cool completely, peel and slice in half.

Chop onion and set aside.

Mix eggs, yogurt, Dijon mustard, onions, parsley, basil, salt and pepper in a food processor or blender, mixing until well combined and almost completely smooth.

Remove egg mixture from blender or food processor and place in a bowl garnished with fresh parsley leaves.

Serve with your favorite crackers, pita chips or veggies.