The Organization  MEF Directors & Staff  Profiling Farmers  Supply Management: A Short History  Becoming an Egg Farmer  Unregistered Egg Farmer  Registered Egg Farmer  Farm to Table  Making the Grade  Care & Quality  Specialty Egg Products  Egg Prices  Quota Exchange  Video  Photo Gallery  Brochure  Commonly Asked Questions  Resources  Healthy Living  Egg Nutrition  Nutrition Video  Recipe Collection  Recipe Booklets  Food Handling  Egg Nutrition  Egg Cookery  Buying Eggs  Egg Allergies  Types of Eggs  Processed Eggs   Select Appetizers Breakfast, Brunch & Main Entrées Desserts Kid-Friendly Learn How to Make It! Downloadable Recipe Booklets    Recipes Recipe CollectionAppetizers Egg N' Bacon Dip Click photo to enlarge. Ingredients: 6-8 slices crisp bacon, crumbled 6 hard-cooked eggs 2 tsp (10 mL) Worcestershire sauce 1 Tbsp (15 mL) soft butter 4 drops Tabasco sauce 1 tsp (5 mL) mustard 2 Tbsp (30 mL) chopped green onion 1/2 cup (125 mL) Mayonnaise 1 tsp (5 mL) lemon juice   Instructions: Cut each egg into four pieces and mix with bacon and other ingredients. Chill in refrigerator for four hours. A few minutes before serving, remove from refrigerator and whip in blender or food processor until creamy smooth. Serve as dip with crackers, tortilla chips, or any fresh raw vegetables. Makes about 16 servings. Nutrients per serving: Calories: 76.4 Carbohydrate: 1.7 g Fat: 5.5 g Protein: 4.7 g Sodium: 245.4 mg
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