Mimosa Aioli Dip with Crudité

A bright and lemony crudite dip! The secret to this dip’s richness is egg yolks!

You will need:
2 cups mayo
2 tablespoons lemon juice
3 yokes from hard-boiled eggs
zest from one lemon
salt to taste

15 oz fresh spring vegetables like carrots, asparagus, and green beans

  1. In a bowl, stir together mayo and lemon juice
  2. Press the egg yolk through a sifter and add to the mayo and add lemon zest retaining a little to use as garnish.
  3. Stir the mixture gently and season with salt and top with remaining lemon zest.
  4. Place the vegetables in a bowl or in individual glasses and serve with the dip

Photography by Colin Cooke