Green Goddess EggPop

Green Goddess EggPops

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 12 servings

Ingredients

  • 12 large eggs, hard-boiled, peeled
  • 12 lollipop sticks

Green Goddess Dip

  • 4 anchovies
  • 4 oz. (1/2 cup) mayonnaise
  • 2 oz. (1/4 cup) sour cream
  • 2 tbsp. chopped fresh parsley
  • 1 tbsp. chopped fresh tarragon
  • 2 tbsp. chopped fresh chives
  • 1 tbsp. lemon juice
  • 2 tsp. minced garlic
  • Salt and pepper, to taste

Directions

  1. Add all ingredients to blender container and process until smooth. Set aside.

Crouton coating

  • 1 cup toasted cubed French bread
  • 1 cup grated Parmesan cheese
  • 2 tsp. dried oregano
  • Salt and pepper, to taste

Directions

  1. Add all ingredients in food processor container and process until they resemble fine bread crumbs.

Assembly

  1. Skewer egg and roll in crouton coating, serve with green goddess dip and sprig of fresh tarragon, if desired.

EggPops

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