How to Make 2 Snack Dips & Devilled Eggs

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

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

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

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.

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