A bright and lemony crudite dip! The secret to this dip's richness is egg yolks!

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You will need:
2 cups mayo
2 tablespoons lemon juice
3 yokes from hard-boiled eggs
zest from one lemon
salt to taste

Veggies:
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

TIP:

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A bright and lemony crudite dip! The secret to this dip's richness is egg yolks!
Photography by Colin Cooke

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