Veggie Egg Pops

13

Prep Time: 10 Mins

Makes: 6

Ingredients

3 carrots, peeled and halved lengthwise
1 stalk celery
6 hard-boiled EGGS, peeled
1/2 cup of desired prepared dips (such as guacamole, hummus, tzatziki sauce or ranch dressing)

Instructions

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.

Pro Tips

Serve with assorted crudités, such as red pepper sticks, steamed broccoli florets, steamed asparagus or cherry tomatoes.

Garnish with a sprinkle of paprika and black pepper if desired.

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

Nutrition Info

PER SERVING: 1/6 OF RECIPE
Calories
121
Total fat
7 g
Saturated fat
2 g
Polyunsaturated fat
1.7 g
Monounsaturated fat
2.6 g
Cholesterol
186 mg
Sodium
182 mg
Carbohydrates
7 g
Fiber
2 g
Sugar
3 g
Protein
8 g
Vitamin A
219 mcg
Vitamin D
1 mcg
Folate
43 mcg
Choline
147 mg
Calcium
48 mg
Iron
2 mg
Potassium
257 mg

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