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Egg Dip with Veggies

An egg dip is a quick and easy idea for any occasion. Simply purée eggs with yogurt and mayonnaise seasoned with green onions, garlic, dill and cayenne pepper for a smooth and delicious dip that’s great with pita, crackers, vegetables and more!


4hard boiled eggs, peeled and chopped
1/3 cup (75 mL) low fat plain yogurt
2 tbsp (30 mL)light mayonnaise or salad dressing
2 tbsp (30 mL)chopped green onion
1 tbsp (15 mL)chopped fresh dill (or 1 tsp/5 mL dried dill)
1 tbsp (15 mL)chopped fresh basil (or 1 tsp/5 mL dried)
1 tsp (5 mL)Dijon mustard
1/4 tsp (1.25 mL)salt
1/4 tsp (1.25 mL)garlic powder
1/8 tsp (0.5 mL) cayenne pepper


Step 1
Purée eggs in food processor or blender. Add yogurt, mayonnaise, green onion, dill, basil, Dijon mustard, salt, garlic powder and cayenne pepper; process until smooth. Cover and refrigerate until serving time.

Step 2
Serve with vegetables (e.g. sweet pepper strips, celery or carrot sticks, cucumber slices, broccoli or cauliflower florets, cherry tomatoes and mushrooms), pita bread wedges or bread sticks.

Step 3
Dip can be refrigerated for up to 3 days.

Nutrition Facts

Fat:8 g
Saturated Fat:2 g
Trans Fat:--
Sodium:294 mg
Sugars:2 g
Protein:7 g
Carbohydrate:3 g
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