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