This fresh, herb-flavored egg dip is creamy enough to scoop up with your favorite veggie strips, but with just enough of a bite to keep it interesting. It’s great for an afternoon snack, with plenty of healthy fat and protein to help tide you over until dinnertime – so much better than a handful of crackers or popcorn that would just leave you hungry again in half an hour. It’s also perfect as an after-school snack for kids (not to mention a sneaky way to get them eating a few vegetables!).
You could always serve this dip with your favorite recipe for Paleo crackers, but an even simpler and easier alternative is to just use some dipping vegetables. A few ideas to get you started:
- Pepper strips (any color)
- Carrots (just chop up the big ones; it’s cheaper than buying baby carrots)
- Broccoli or cauliflower
- Celery sticks
- Cherry tomatoes (with a fork or toothpicks)
- Cucumber slices
…or anything else you can think of! It’s amazing how many dipping options people don’t consider until they’re forced to look beyond crackers. If you’re feeding a crowd, just set out an assortment of different vegetables and watch them (and the dip) disappear!
Egg Salad Dip Recipe
Protein: 6g / %
Carbs: 1g / %
Fat: 26g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 hard-boiled eggs, peeled and coarsely chopped;
- ½ cup. homemade mayonnaise;
- 1 tsp. Dijon mustard;
- 2 tsp. fresh chives, minced;
- 2 tsp. fresh dill, minced;
- ¼ tsp. fresh basil, minced;
- ¼ tsp. garlic powder;
- 1 tsp. apple cider vinegar;
- Sea salt and freshly ground black pepper;
- Mash the eggs in a big bowl using a fork, or blend using a food processor.
- Add all the remaining ingredients to the eggs, and stir until everything is well blended.
- Season the salad to taste, give one last stir and refrigerate.
- Serve chilled, with vegetables for dipping.