Egg pops with green goddess dip

American Egg Board

Green Goddess EggPop

Parmesan breadcrumbs coat these hard-boiled eggs on a stick, paired with a creamy, fresh herb-flavored dip.
12 large hard boiled eggs, peeled 
12 lollipop sticks
Green Goddess Dip
4 anchovies
4 oz. (1/2 cup) mayonnaise
2 oz. (1/4 cup) sour cream
2 tbsp. chopped fresh parsley
1 tbsp. chopped fresh tarragon
2 tbsp. chopped fresh chives
1 tbsp. lemon juice
2 tsp. minced garlic
Salt and pepper, to taste
Crouton Coating
1 cup toasted cubed French bread
1 cup grated Parmesan cheese
2 tsp. dried oregano
Salt and pepper, to taste
Directions for dip
1. Add all ingredients to blender container and process until smooth. Set aside.
Directions for coating
1. Add all ingredients in food processor container and process until they resemble fine bread crumbs.
1. Skewer egg and roll in crouton coating, serve with green goddess dip and sprig of fresh tarragon, if desired.
Yield: 12 servings

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