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 

  1. In a bowl, stir together mayo and lemon juice
  2. Press the egg yolk through a sifter and add to the mayo and add lemon zest retaining a little to use as garnish.
  3. Stir the mixture gently and season with salt and top with remaining lemon zest.
  4. Place the vegetables in a bowl or in individual glasses and serve with the dip


Photography by Colin Cooke

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