Green Spring Dip with Veggie Sticks & Eggs
30 min
Veggie
24932
For 2 Portions
140 g
crème fraîche
80 g
yogurt, plain
20 g
sprout
15 g
parsley, fresh
10 g
dill, fresh
10 g
chives, fresh
2 stalk(s)
celery
2
egg
2
carrot
1
romaine lettuce
2/3
cucumber
2/3 bunch(es)
radish
1/2
lemon
1 tsp
Dijon mustard
1/2 clove(s)
garlic
pepper
salt
1. All set?
2. Bring water to a boil in a pot. Add room temperature eggs and cook for 8 min.
3. Meanwhile, peel carrots then cut into batons.