Veggie EggPops

Veggie EggPops
  • 1 Star2 Stars3 Stars4 Stars5 Stars
    Loading...

    Average Rating

  • Ingredients
    3 carrots, peeled and halved lengthwise
    1 stalk celery
    6 hard-boiled EGGS, peeled
    1/2 cup of desired prepared dips (such as guacamole, hummus, tzatziki sauce or ranch dressing)

    Yields: 6 servings

  • Nutritional Information

    Per Serving: 1/6 of recipe

    Calories: 121

    Total fat: 7 g
    Saturated fat: 2 g
    Polyunsaturated fat: 1.7 g
    Monounsaturated fat: 2.6 g

    Cholesterol: 186 mg
    Sodium: 182 mg
    Carbohydrates: 7 g
    Fiber: 2 g
    Sugar: 3 g
    Protein: 8 g
    Vitamin A: 219 mcg
    Vitamin D: 1 mcg
    Folate: 43 mcg
    Choline: 147 mg
    Calcium: 48 mg
    Iron: 2 mg
    Potassium: 257 mg

    This recipe is an excellent source of vitamin A and choline and a good source of protein and folate.

Directions

  1. CUT carrots in half lengthwise; CUT into 4-inch lengths.

  2. CUT celery stalk in half lengthwise; TRIM into 4-inch lengths.

  3. INSERT celery or carrot stick into the wide end of each egg.

  4. DIP into desired choice of dips.

Insider Info

Garnish with a sprinkle of paprika and black pepper if desired.

Serve with assorted crudités, such as red pepper sticks, steamed broccoli florets, steamed asparagus or cherry tomatoes.