Deviled Egg Dip

This devilish dip makes a great after-school snack!
Make it the day before and it will be "ready" to attack those hunger pangs as soon as you get home from school the next day!

Ingredients:

6 hard-cooked eggs
125 mL mayonnaise (½ cup)
30 mL lemon juice (2 tablespoons)
10 mL mustard (2 teaspoons)
1 mL tabasco sauce (¼ teaspoon)
2 mL salt (½ teaspoon)
125 g soft cream cheese (plain or with onion) (4 oz)

Equipment kit:

• blender
• bowl
• spoon
• measuring spoons
• measuring cups
• plastic wrap

Directions:

With adult supervision...

1 . Hard-cook eggs and peel (see Hard-Cooked Eggs recipe for directions).
Monsieur Omelette
2. Place mayonnaise, lemon juice, mustard, tabasco sauce and salt in blender container. Add one egg, cover and blend well. Continue adding eggs, one at a time, blending after each addition until mixture is smooth and light. Blend in cream cheese.
3. Spoon dip into bowl, cover with plastic wrap and chill for one hour or longer.
Serve with assorted crackers and raw vegetable sticks.

Nutrients per serving (1 tablespoon dip)

Calories: 40
Protein: 1.2 g
Carbohydrate: 0.4 g
Fat: 3.8 g