Veggie Egg Pops

Servings: 6



  • 3 carrots, peeled and halved lengthwise
  • 1 stalk celery
  • 6 hard-boiled eggs, peeled
  • 1/2 cup desired dips (guacamole, hummus, tzatziki sauce or ranch dressing)
  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.

Insider Info: 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.


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