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Egg, egg, egg … as a dip

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Ingredients for 1 servings:

  • 4 m.-sized eggs
  • 1 m.-sized onion(s)
  • 4 tbsp mayonnaise (salad mayonnaise)
  • 1 tbsp mustard
  • 2 pinches of salt
  • 2 pinches of pepper
  • ½ bunch chives

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

egg dip

Hard-boil eggs and chop finely. Chop the onion very finely. Finely chop the chives. Combine the salad mayo, mustard, salt, and pepper in a bowl and mix well. I usually make this dip the day before and refrigerate it, covered. Fresh bread or a baguette makes a great base. It’s a hit at every party. I also like to use it to make sandwiches, and I sprinkle chives on top of each sandwich as a garnish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Egg, egg, egg … as a dip