Creamy Egg Salad Dip with Herbs

  • Serves:
  • Cooking Time: MINS
  • Total Calories: CALS

Nutrients per serving:

    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

    Ingredients

    • 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