Breakfast

VEGGIE EGGPOPS

Veggie Egg Pops

VEGGIE EGGPOPS

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)

Yields: 6 servings

Per Serving: 1/6 of recipe

Calories 120

Fat 8g

Cholesterol 185mg
Sodium 170mg
Carbohydrate 6g
Fiber 2g
Sugars 2g
Protein 7g

(Includes 1/2 cup of guacamole)

All happiness depends on a leisurely breakfast

John Gunther
VEGGIE EGGPOPS 3

VEGGIE EGGPOPS

VEGGIE EGGPOPS VEGGIE EGGPOPS 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) Yields: 6 servings Per Serving: 1/6 of recipe Calories 120 Fat 8g Cholesterol 185mg Sodium 170mg Carbohydrate 6g Fiber 2g Sugars 2g Protein 7g (Includes 1/2 cup of guacamole) 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. Garnish with a sprinkle of paprika and black pepper if desired. Serve with assorted crudités, such as red pepper sticks, steamed broccoli florets, steamed asparagus or cherry tomatoes. Print This
Serves: 6
Nutrition facts: 120 calories 8g fat
Rating: 5.0/5
( 1 voted )

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)
  • Yields: 6 servings
  • Per Serving: 1/6 of recipe
  • Calories 120
  • Fat 8g
  • Cholesterol 185mg
  • Sodium 170mg
  • Carbohydrate 6g
  • Fiber 2g
  • Sugars 2g
  • Protein 7g
  • (Includes 1/2 cup of guacamole)

Instructions

  1. CUT carrots in half lengthwise; CUT into 4-inch lengths.
  2. CUT celery stalk in half lengthwise; TRIM into 4-inch lengths.
  3. INSERT celery or carrot stick into the wide end of each egg.
  4. DIP into desired choice of dips.
  1. CUT carrots in half lengthwise; CUT into 4-inch lengths.
  2. CUT celery stalk in half lengthwise; TRIM into 4-inch lengths.
  3. INSERT celery or carrot stick into the wide end of each egg.
  4. DIP into desired choice of dips.

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

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

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