Creamy Egg Salad Dip with Herbs

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Ingredients

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4 hard cooked eggs
3/4 cup (175 mL) plain yogurt
1/2 tsp (2 mL) Dijon mustard
2 tsp (10 mL) green onion, finely chopped
1 1/2 tsp (7 mL) fresh dill, chopped or
1 tsp (5 mL) dried dill
1/4 tsp (1 mL) dried basil

Directions

Blend eggs with yogurt and remaining ingredients, chill until ready to serve with crisp fresh cut-up vegetables, Belgian endive wedges, crackers, pitas or bagel chips. Use within three days. Makes about 400 mL (1 2/3 cup) dip.

Variations

Savory Egg Salad and Ham Dip

blend eggs with yogurt (see above).
substitute the following remaining ingredients:
1/2 cup (125 mL) minced deli or leftover cooked ham
1/4 cup (50 mL) celery, finely chopped
1 tbsp (15 mL) chili sauce
1 tbsp (15 mL) drained sweet pickle relish
season with salt and pepper.
makes about 500 mL (2 cups) dip

Curried Egg Salad Dip

chop eggs and blend with 1 cup (250 mL) yogurt (see above).
1/2 cup (125 mL) chopped raisins
1/3 cup (75 mL) almonds, finely chopped
1 tsp (5 mL) curry powder
blend together.
makes about 2-b 1/4 cup ( 550 mL) dip

Egg Salad with Smoked Salmon Dip

blend eggs with yogurt
substitute the following for remaining ingredients:
3-4 tbsp (45 – 50 mL) minced smoked salmon
1 tbsp (15 mL) chopped capers
1 green onion, thinly sliced
black pepper, freshly ground
blend together.
makes about 2 cups (500 mL) dip