Egg and Celery Dip
I've always enjoyed the egg and celery salad our local supermarket produces, and I decided one day to begin playing around with this idea.
Having, for various macho reasons, bought an exceptionally grunty kitchen whizz, instead of a blend that maintained some of the integrity of the individual components, I wound up with a more or less homogeneous dip which I decided I rather liked, especially accompanied by a quantity of sesameal crackers.
It also does quite well as a filling for a roll at lunchtime or lavishly spread on some of my Dutch Oven Bread or ciabatta.
- 4 hard boiled eggs, peeled and crumbled
- 1 heaped teaspoon garlic paste, or to taste
- 1-2 sticks chopped celery
- 1 handful chopped parsley
- salt and pepper to taste - for me about 3/4 tsp of each
- 1 heaped dessertspoon of shop-bought mayonnaise
Blend and refrigerate covered until needed. Will store OK for a couple of days.
Serve in bowl accompanied by crackers or dipping bread. I wouldn't recommend chips, potato or corn, but that's my taste.
Remember, we are not cooking this stuff so the garlic will be extra fruity in the mix, and we do not recommend it for dentists or hairdressers
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