Eggs Sardou Dip Recipe
artichoke hearts / creamed spinach/ baked eggs / creole mustard aioli / parmesan flatbread
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Ingredients
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Dip Ingredients
Method
Preparation Instructions
- 1
Prepare the Eggs
Preheat your oven to 350°F (175°C). In a small saucepan, gently boil water and carefully lower the eggs in their shells into the water. Boil for about 6-8 minutes for soft-boiled eggs. Remove and plunge them into an ice bath to cool, then peel and set aside.
- 2
Make the Dip
In a mixing bowl, combine the chopped artichoke hearts, creamed spinach, minced garlic, and grated Parmesan cheese. Mix well. In a separate bowl, whisk together the mayonnaise, Creole mustard, salt, and pepper. Fold the mayonnaise mixture into the artichoke and spinach mixture until well combined.
- 3
Assemble the Dip
Chop the peeled boiled eggs and fold them gently into the dip mixture. Transfer the dip to a baking dish and smooth the top.
- 4
Bake
Bake in the preheated oven for about 20-25 minutes or until heated through and lightly golden on top.
- 5
Serve
Remove from the oven, let cool slightly, and serve warm with Parmesan flatbread.
