Herbed Egg Dip

Ingredients

4 hard cooked eggs, peeled
1/3 cup (75 mL) plain yogourt
2 tbsp (30 mL) light mayonnaise
1 tsp (5 mL) dijon mustard
1 Seasoning Mix (recipe below)

Directions

In a food processor or blender, purée or finely chop eggs. Blend in yogourt, mayonnaise, mustard and one portion 2 1/2 tsp (12 mL) seasoning mix. Cover and refrigerate until serving time. Serve within three days with raw vegetables, pita bread, baguette slices or crackers.

Makes: 250 mL (1 cup).

Nutrients per 50 mL (1/4 cup):

Calories: 114
Protein: 7.2 g
Carbohydrate: 3.0 g
Fat: 7.8 g