Veggie EggPops

Veggie EggPops
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  • 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 120

    Fat 8g

    Cholesterol 185mg
    Sodium 170mg
    Carbohydrate 6g
    Fiber 2g
    Sugars 2g
    Protein 7g

    (Includes 1/2 cup of guacamole)


  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.