Add all of the egg bite ingredients to a blender or food processor and pulse until smooth.
Lightly oil the cake pop maker cooking plates. Plug it in to preheat it. Pour the mixture into the cake pop maker cavities, close the lid and bake for 4-6 minutes or until golden and cooked through. I like to use a small spatula to remove them because the cake pop maker gets hot. Let them cool a few minutes.
Mix all of the sauce ingredients together.
Serve the egg bites with the yogurt sauce and more fresh dill if desired.
Notes
The nutrition information for this recipe does not include the yogurt sauce.
Store the egg bites covered in the fridge for up to 5 days.
Freeze them wrapped in plastic wrap and into a freezer bag for up to 3 months.