Wondering what to do with all those colored hard boiled eggs the kids made? Try this recipe out!
This isn't the healthiest recipe, but it's nice for a treat. Sometimes you need to slurge a little and what better time then on a holiday, Easter being a perfect one since it's an egg dish. I served it with mult-grain pita chips.
The recipe calls for:
1 dozen eggs
1 cup light mayo
1 tbs yellow mustard
2 tbs white vinegar
salt & pepper
paprika
-- Fill a pot with water so that the eggs are covered about an inch. Add the vinegar. Once the water is brought to a boil remove the pot from heat, cover and let sit for 15 minutes. Run the eggs under cold water for awhile and then peel them.
-- Cut the eggs in half. Put all but one half of each egg white into a food processor. The other egg white half place into a bowl.
-- In the food processor blend the eggs, mayo and mustard. Add salt and pepper. Blend again and put the dip into a bowl.
-- Chop up the bowl of egg whites. Add them to the dip and mix.
-- Top the dip with a sprinkle of paprika.
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