Friday, July 2, 2010

Egg Salad with Dill

Given that I've been craving cold summer salads and the dill has been bolting, egg salad seemed a natural. At first, the proportions in this recipe, which I halved, seemed much too saucy. So, I asked John to bring home two more hard-boiled eggs, mixed those into the dish, and all was good. My version, with tweaks, below:
  • 6 hard-boiled eggs, coarsely chopped
  • heaping 1/4 cup red onion, chopped, plus more for garnish if desired
  • heaping 1/6 cup dill (though some found the original proportions too much, I love this herb and actually increased the amount)
  • 1/4 cup mayo
  • 1/8 cup sour cream (seriously, don't skip this - adds a wonderful rich tang)
  • 1/8 cup Dijon mustard (Grey Poupon country-style worked very well, as the seeds added texture)
  • salt and pepper to taste
Put the eggs, red onion and dill in a bowl.

In a separate bowl, whisk together the mayonnaise, sour cream and mustard. Add to the egg mix, toss, and adjust seasoning if necessary. Refrigerate for a few hours or serve warm with bread or crackers.

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