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    Home » Recipes

    How to Make 2 Snack Dips & Devilled Eggs

    Published 24 December 2011 by Liz Gardner | Leave a Comment

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    Three super easy, super healthy and quick to prepare in advance snacks. These are so simple, although I suppose peeling egg shells could be classified as difficult, but great “grazing” food or side dishes for get-togethers over the holiday season ~ or at any other time. These are all ideal for vegetarians and can be made ahead of time.

    1. Yoghurt Dip for Fruit Platter

    • 2 Cups Plain or Greek yoghurt
    • ⅓ to ½ cup Honey
    1. Mix the yoghurt and honey and lightly sprinkle with a spice such as cinnamon or nutmeg.
    2. Serve with sliced fruit!
    3. This wins the prize for simplicity, taste and elegance!

    2. Hummus Dip

    Ingredients

    (Use a blender or mixer to make this dip)

    • 2 cups Chick peas (drained but keep some liquid for mixing)
    • Two cloves Fresh garlic (our organic garlic is very large and very strong – check taste)
    • Two Tablespoon Tahini
    • Two tablespoon Olive Oil
    • Two tablespoon Fresh squeezed lemon juice
    • One tablespoon Paprika
    • One tablespoon Cummin
    • 4 – 6 twists Fresh Ground Pepper
    • Salt to taste
    • Garnish Chopped Parsley
    Hummus in blender
    Hummus in blender

    Directions

    • Chop the fresh garlic in the blender
    • Add tahini, oil, lemon juice, paprika, cumin, pepper and mix
    • Add chick peas and blend till smooth checking from time to time and adding liquid as required
    • Check and add additional spices & salt to your taste
    • Garnish with chopped parsley
    • Preparing the day before allows the flavours to blend. Keep refrigerated.
    • Serve with mountains of fresh vegetables
    Hummus - ready to serve
    Hummus - ready to serve

    3. Devilled Eggs

    Ingredients

    1. One dozen Fresh organic eggs
    2. 6 – 8 Tablespoons Mayonaisse or Plain Yoghurt
    3. 2-3 Teaspoons Dijon Mustard (or more to taste)
    4. Sprinkle Paprika
    5. Garnish - Chopped Parsley
    Devilled eggs - in the making
    Devilled eggs - in the making

    Directions

    • Hard boil eggs for 10 minutes (the day before to save time)
    • Chill eggs in cold water and let cool
    • Peel eggs
    • Cut eggs in half lengthways placing yolks in separate mixing bowl
    • Crush yolks with a fork and mix in mayonaisse and mustard
    • Place the filling (large teaspoon size) back into the white egg
    • Sprinkle with paprika. Garnish with parsley and refrigerate until required.
    Tray of ready to eat Devilled Eggs
    Tray of ready to eat Devilled Eggs

    Notes

    • Hard boiled eggs are easier to peel when they are rinsed quickly in cold (iced) water.
    • There are lots of variations on these  snacks but these are our top choices with curried stuffed eggs coming a close second
    • The dips and eggs can be prepared the day before but the eggs must be refrigerated
    • Chop all your vegetables and fruit well ahead of serving
    • Vegetables can be kept fresh in a bowl of salted (then rinsed) cold water and the fruit sprinkled with fresh lemon juice to keep from going “brown” (such as apples)
    • One cup of dried chick peas (unsoaked) takes 30 minutes to cook in a pressure canner and produces two cups of cooked peas ready to make hummus or vegetable salad.  No need to use canned chick peas with BPA

    Links & References

    • Hummus is good for you
    • Check your fruits and vegetables against a pesticide resident list (EWG 2022) and buy organic if available or in a pinch use frozen

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    Hi, I'm Liz! I have been a happy gardener all my life. My goal on this blog is to share tips and resources to help you learn how to garden too. Passionate about all things "healthy". Life long learner and asker of "how".

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