EggPops
A fun, new way to meet school nutrition guidelines
Which would you rather serve: fun, on-trend food with kicky flavors, or a nutritious meal that meets federal
guidelines? Good news – do both! Take a protein-enriched hard-boiled egg, insert a stick, and dust
with savory spices. Or let your kids do their own dipping in spicy or herbed sauces. Offer for
breakfast, grab & go snacks or pair with fruit and whole grains for lunch. These ideas
come from American Egg Board, but the smiles you get will be all yours!
American Egg Board
Fairy Dust Egg
Looking for
sticks, hard-boiled
eggs & creative
containers?
Thinking it’s time to try out a new fun
food with your students? You’ll need
a supply of 4½ – 6" lollipop sticks to
make your EggPops. If you’re planning
a small test you may source 100 count
bags at stores like Michael’s and JoAnn Fabric and Craft.
If you’re ready to really put an EggPop
plan into action, sticks may be found
in bulk online at 1-2 cents per piece in
1000 count lots:
Here’s a few sites to get you started:
sweetwise.com
thebakerskitchen.net
webstaurantstore.com
For serving, Par-Pak, Inc. has a
variety of 4-6 ounce serve trays
that are perfect for EggPops. See
their products at par-pak.com.
Then follow our suggested
dusts and dips or come up
with your own – have fun!
Dusty EggPops
S’Pepper Egg
Mix 3 tablespoons plus 1 teaspoon of black pepper with 2
teaspoons of salt. Sprinkle each egg with 1/8 teaspoon of
salt and pepper. Serves 100. 78 calories, 18.9% of calories from
saturated fat, 119 milligrams of sodium
Fairy Dust Egg
Sprinkle each egg with ¼ teaspoon of salt-free table blend
seasoning mix. 77 calories, 18.98% of calories from saturated fat,
62 milligrams of sodium
Sunshine Pepper Egg
Sprinkle each egg with ¼ teaspoon of salt-free lemon
and pepper seasoning mix. 77 calories, 18.98% of calories from
saturated fat, 62 milligrams of sodium
Tips for Dusty EggPops
• Use salt-free seasoning mixes.
• Finely ground or “table ready” spices work best.
• Sprinkle on egg or place in bottom of serving
dish or self-serve from a flavor station.
• If preparing a large quantity, place eggs on
parchment paper lined sheet pan and dust;
insert stick and roll to coat.
Saucy EggPops
Bacon & Eggs on a Stick
Mix 3 pounds plus 2 ounces of low-fat, low-sodium
mayo with 6.25 cups or 1.55 pounds of turkey bacon
crumbles. Makes 100 servings of 2 tablespoons each.
Refrigerate and serve in a soufflé cup. 112 calories,
Ranch Egg
Serve each egg with 1 tablespoon of ranch dressing.
144 calories, 16.44% calories from saturated fat, 175 milligrams
of sodium
16.95% calories from saturated fat, 86 milligrams of sodium
Southern Aioli Egg
Sriracha-cha-cha
Serve each egg with 1 tablespoon of remoulade
sauce. 159 calories, 15.02% calories from saturated fat,
Mix 3 pounds plus 2 ounces of low-fat, low-sodium
mayo with 1 cup Sriracha sauce. Serves 100.
Refrigerate and serve in a soufflé cup. 111 calories,
163 milligrams of sodium
Sweet & Heat Egg
17.16% calories from saturated fat, 86 milligrams of sodium
Serve each egg with 1 tablespoon of sweet Thai chili
sauce. 122.5 calories, 12% calories from saturated fat,
Garlic Aioli Egg
362 milligrams of sodium
Mix 3 pounds plus 2 ounces of low fat, low sodium
mayo with ½ cup plus 1 tablespoon of salt free garlic
and herb seasoning mix. Serves 100. Refrigerate and
serve in a soufflé cup. 110.5 calories, 17.16% calories from
saturated fat, 78 milligrams of sodium
Honey Bee Egg
Serve each egg with 1 tablespoon of honey mustard
dressing. 147 calories, 14.59% of calories from saturated fat,
160 milligrams of sodium
Horsing Around Egg
Serve each egg with 1 tablespoon of horseradish
sauce. 122.5 calories, 12% calories from saturated fat,
Tips for Saucy EggPops
• Try local aioli flavors.
• Look for a low-fat AND low-sodium
mayonnaise base.
• Make at least one day in advance to allow
flavors to meld.
• Try any popular salad dressing.
• Pre-cup and serve egg on top of sauce.
107 milligrams of sodium
Red Hot Egg
Serve each egg with 1 tablespoon of jalapeño
ketchup. 97.5 calories, 15.08% of calories from
saturated fat, 222 milligrams of sodium
NOTE: Serve 1 tablespoon of sauce with 1 hard cooked egg
(exception: Bacon & Eggs on a Stick). All meal equivalencies
are based on a 1.75 commercially procured hard cooked egg.
1 serving = 1.75 oz. eq. meat/meat alternate.
Bacon & Eggs on a Stick
American Egg Board
8755 W. Higgins Rd • Suite 300
Chicago, IL 60631
Ph: 847.296.7043
AEB.org/Schools
[email protected]
© 2017 American Egg Board
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@eggsinschools
American Egg Board
About American Egg Board (AEB)
AEB connects America’s egg farmers with those interested about The
incredible edible egg™. For more information, visit AEB.org.