Egg Salad with Dill

Name: Egg Salad with Dill
Yield: 6 portions
Ingredients: 8 hard-cooked eggs; ⅓ cup chopped fresh dill; ½ cup prepared mayonnaise, preferably Hellmann’s; ½ cup finely chopped red onion; Salt and freshly ground black pepper, to taste; ¼ cup sour cream; ¼ cup Dijon mustard

Preparation info

6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

There is nothing revolutionary about this recipe, but when we reflected on all the bad egg salads we have tasted, it seemed a good idea to include this version. It makes a zesty sandwich, especially when served on pumpernickel. Although the dill is optional, it makes the salad special.

Ingredients

8 hard-cooked eggs
½ cup finely chopped red onion
⅓ cup chopped

Gluten-free
Vegetarian

Method

Peel the eggs and very coarsely chop them. Place in a mixing bowl with the onion and dill.
In another bowl, whisk together the mayonnaise, sour cream, and mustard and pour over the egg mixture.
Toss gently, season with salt and pepper, and toss again. Cover and refrigerate if you must, but the salad is at its best eaten immediately.