Green Goddess Egg Salad Dip
Cut up fresh vegetables, a baguette or serve it with crackers.
Make This Recipe
- 6 Eggland’s Best Eggs (large)
- ¼ cup fresh basil
- 1 tablespoon chives
- 2 tablespoons fresh parsley
- 1 tablespoon cilantro
- 2 scallions, trimmed
- ½ cup mashed avocado (about 1 avocado)
- 1 tablespoon lemon juice
- ½ teaspoon chili powder
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
Place the eggs in a large pot and cover with water by one inch. Bring to a boil and then remove the pot from the heat and let the eggs stand in the water for 10 minutes. Drain, cool and then peel.
Chop eggs and set aside in a medium bowl.
In a food processor, combine the basil, chives, parsley, cilantro, and scallions. These items may also be chopped by hand.
Add them to the bowl with the eggs along with the avocado, lemon juice, chili powder, and mustard. Stir to combine.
Taste and adjust seasoning with salt and pepper.
Serve with a cut baguette, crackers, and fresh vegetable for dipping, such as cucumber, carrot or radishes.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Saturated Fat||1 g|
|Dietary Fiber||2 g|