Silver Palate Egg Salad with DillSuzanne
- 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
Peel the eggs and quarter them. Place in a mixing bowlwoth the onions/scallions and dill.
In another bowl whisk together the mayonnaise, sour cream, mustard and pour over eggs, onion and dill.
Toss gently, season to taste with salt and pepper, and toss again.
Cover and refrigerate if you must, but the salad is at its best eaten immediately.
Source: Suzanne Emmi