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
(Includes 1/2 cup of guacamole)
CUT carrots in half lengthwise; CUT into 4-inch lengths.
CUT celery stalk in half lengthwise; TRIM into 4-inch lengths.
INSERT celery or carrot stick into the wide end of each egg.
DIP into desired choice of dips.
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.