Veggie EggPops

Veggie EggPops
  • 10M Total Time

  • 10M Prep Time

  • 4 Ingredients

  • 6 Servings


  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.


  • 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)


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.

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

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.