This protein-rich dip tastes great with bread, crackers or vegetables, especially blanched asparagus. Spread any leftovers on bread to make a great sandwich or use it as a base for potato salad.
4 eggs
- Credits : Canadian Living Magazine: September 2013
Ingredients
Method
In saucepan, cover eggs with 1 inch (2.5 cm) water. Bring to boil; boil for 1 minute. Remove from heat; cover and let stand for 12 minutes. Drain and run cold water over eggs until cool, about 2 minutes; drain again. Peel.
In food processor, purée together eggs, pickle, mayonnaise, mustard, pepper and salt just until smooth, about 1 minute. Transfer to dish; sprinkle with chives. Refrigerate until chilled, about 20 minutes. (Make ahead: Cover and refrigerate for up to 2 days.)
Makes 1-1/2 cups.
Nutritional facts per 1 tbsp: about
- Fibre 0 g
- Sodium 58 mg
- Protein 1 g
- Calories 17.0
- Total fat 1 g
- Potassium 14 mg
- Cholesterol 31 mg
%RDI
- Iron 1.0
- Folate 2.0
- Vitamin A 2.0
