A bright and lemony crudite dip!
2 cups mayo
2 tablespoons lemon juice
3 yokes from hard-boiled eggs
zest from one lemon
salt to taste
15 oz fresh spring vegetables like carrots, asparagus, and green beans
- In a bowl, stir together mayo and lemon juice
- Press the egg yolk through a sifter and add to the mayo and add lemon zest retaining a little to use as garnish.
- Stir the mixture gently and season with salt and top with remaining lemon zest.
- Place the vegetables in a bowl or in individual glasses and serve with the dip
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