For many years, my mom was big on giving parties. You name it, she played host: Christmas parties, birthday parties, baby showers, wedding showers, graduation parties, etc., etc. While age has meant she’s had to slow down, she still has a great collection of party foods of all types. One of our favorites is a veggie dip made with chopped eggs seasoned with liquid smoke. The taste is amazing and unique, and we often have it as an appetizer for Thanksgiving dinner, but it also makes some pretty darn good egg salad sandwiches!
Smoked Egg Dip
12 hard-boiled eggs, coarsely chopped
1 tablespoon liquid hickory smoke flavoring
2 teaspoons Worchestershire sauce
4 drops Tabasco (optional)
½ to ¾ cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon salt
½ teaspoon pepper
Place eggs into a large bowl. Add all other ingredients and mix well. Use more or less mayonnaise to desired taste and creaminess. Refrigerate several hours or overnight and mix again before serving.
Serve with raw vegetables for dipping: carrot sticks or baby carrots, celery, turnip root (peel and cut like potatoes for fries), bell pepper, broccoli, cauliflower, radishes, cherry tomatoes.
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