Egg Salad Dip
Egg Salad Dip
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
Prep Time
5
minutes
Cook Time
15
minutes
Servings
8
Total time: 20 minutes
Ingredients
- 6 eggland's best eggs, hard-cooked
- 3/4 cup fat free greek yogurt, plain
- 1 teaspoon dijon mustard
- 2 teaspoon onion, minced
- 1 1/2 teaspoon parsley
- 1/4 teaspoon basil
- 1 pinch salt
- 1 pinch pepper
Directions
- 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.