Rocco DiSpirito’s Protein-Packed Egg Dip

Yield: 12 servings
Calories: 190
Rating:  This recipe has not been rated
Posted on 4/23/2015 | By Rocco DiSpirito
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Did you know that you can use eggs to make veggie dip? Follow celebrity chef Rocco DiSpirito's easy and delicious recipe for an extra boost of protein when you munch on your favorite crunchy veggies. 

Ingredients

  • 12 hard-boiled eggs
  • 1 tbsp white vinegar
  • 3/4 cup organic mayonnaise
  • 1 cup Greek yogurt
  • 1 tbsp yellow mustard
  • salt, to taste
  • pepper, to taste
  • paprika, to taste

Directions

1. Chop the egg whites.

 

2. Dump the egg whites, yolks, mustard, mayonnaise, and white vinegar into a food processor and process until smooth. 

 

3. Season with salt, pepper and paprika. 

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