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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
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Nutrition 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.
Mustard Egg Dip published in Country Woman March/April 1995, p35
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