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

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

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.

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Ingredients

Method

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