Tuesday, April 12, 2011


8 hard-cooked eggs
1/2 cup finely chopped purple onion
1/3 cup chopped fresh dill
1/2 cup mayonnaise
1/4 cup dairy sour cream
1/4 cup prepared Dijon-style mustard
salt and freshly ground black pepper, to taste
Peel the eggs and quarter 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 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. Makes six portions.
Note: I used less than a third a cup of dill. A third a cup is a lot of chopped dill! I also used Grey Poupon mustard.