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Here is a great dip that can be made the day before serving. If you have a food processor, simply chop the eggs using the pulsing button. Only one or two pulses are needed. Then add remaining ingredients, pulse one more time and it's done!Janie Carr, Fort Davis, Texas
This recipe is:
Nutritional Facts 1 serving (2 tablespoons) equals 79 calories, 7 g fat (2 g saturated fat), 95 mg cholesterol, 156 mg sodium, trace carbohydrate, trace fiber, 3 g protein.
Originally published as Mustard Egg Dip in
March/April 1995, p35
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