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.
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
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
makes about 2 cups (500 mL) dip