There are a variety of ways to fit eggs into your diet and as long as the eggs are from healthy, pasture-raised hens fed organic feed they are a very nutritious food. I do not care for the texture of cooked egg whites so that is why I came up with this recipe. Whether that is an issue for you or not, it’s fun to have a dip to have with vegetables– makes a nice light meal if you are not that hungry but know you should eat something. It is best to have the cultured veggies and juice to make this dip but raw vegetables and vinegar (perhaps the vinegar from the marinated onion or daikon radish mentioned in that linked recipe) would be fine substitutes.
2 hard-boiled eggs (place eggs in a sauce pan and cover with cold water; bring to a hard boil, cover and immediately remove from heat; after 10 minutes rinse in cold water and peel.)
1 tsp. prepared mustard
1 Tbsp. extra-virgin olive oil
2 Tbsp. sauerkraut juice (the liquid in your cultured vegetables) or 1 Tbsp. vinegar and 1 Tbsp. water
1/2 tsp. tamari
1 carrot, cut length-wise into sticks
daikon radish slices, preferably fermented or marinated
Place the chopped eggs and all other ingredients except the carrot and daikon in a blender. (I have a Tribest small blender that has worked great for years now. It has 1 cup and 2 cup-size blender containers so no need to use a big blender container for small jobs. Also, it’s great for grinding flax seed, coffee beans, etc.) Blend until smooth and place in a serving bowl. Garnish with carrot and daikon. Serve immediately.