Egg Salad Dip
A delicious treat for your next party, our egg salad dip is great for any time of the year!
5 mins Cook Time
15 mins Yield: 8 servings
- 6 Eggland's Best eggs, hard-cooked
- 3/4 cup fat free Greek yogurt, plain
- 1 teaspoon Dijon mustard
- 2 teaspoons onion, minced
- 1 1/2 teaspoons 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.
Notes and Suggestions
For faster prep time, use Eggland's Best Hard-Cooked and Peeled eggs!
|Serving size 1 serving|
|Fat||3 g (47% calories from fat)|
|Total Carbohydrate||1 g|
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