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Silver Palate Egg Salad with Dill

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  • 8 Hard-cooked eggs
  • 1/2 C Finely chopped purple onion or scallions
  • 1/3 C Chopped fresh dill
  • 1/2 C Hellmann’s mayonnaise
  • 1/4 C Low fat sour cream
  • 1/4 C Prepared Dijon mustard
  • Salt and pepper to taste
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  • 1

    Peel the eggs and quarter them. Place in a mixing bowlwoth the onions/scallions and dill.

  • 2

    In another bowl whisk together the mayonnaise, sour cream, mustard and pour over eggs, onion and dill.

  • 3

    Toss gently, season to taste with salt and pepper, and toss again.

  • 4

    Cover and refrigerate if you must, but the salad is at its best eaten immediately.

  • 5

    (6 portions)

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