Publisher Photo
Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 6 hard-boiled large eggs, finely chopped
  • 1/3 cup mayonnaise
  • 1 tablespoon butter, softened
  • 2 teaspoons lemon juice
  • 1 teaspoon prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon Liquid Smoke, optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot pepper sauce to taste
  • Fresh vegetables

Directions

In a bowl or food processor, combine the first 10 ingredients; mix until smooth. Serve with vegetables. Yield: 1-3/4 cups.
Originally published as Mustard Egg Dip in Country Woman March/April 1995, p35

Nutritional Facts

2 tablespoons: 79 calories, 7g fat (2g saturated fat), 95mg cholesterol, 156mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 6 hard-boiled large eggs, finely chopped
  • 1/3 cup mayonnaise
  • 1 tablespoon butter, softened
  • 2 teaspoons lemon juice
  • 1 teaspoon prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon Liquid Smoke, optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot pepper sauce to taste
  • Fresh vegetables
  1. In a bowl or food processor, combine the first 10 ingredients; mix until smooth. Serve with vegetables. Yield: 1-3/4 cups.
Originally published as Mustard Egg Dip in Country Woman March/April 1995, p35

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