Egg salad has been around forever. Just boil some eggs, peel
and mix with mayo! How boring. Try this creamy recite to put some zing in your
salad.
INGREDIENTS:
6 hard-cooked eggs, chopped
1/3 cup mayonnaise
2 Tbsp sour cream
1/2 small onion minced
1/3 cup finely chopped celery
1 tspn prepared Dijon-style mustard
1/4 teaspoon salt
1/2 tspn dried dill weed
1/4 teaspoon freshly ground black pepper
1/2 tspn paprika
1 tspn fresh lemon juice (optional)
PREPARATION:
Place egg in a saucepan and
cover with cold water. Bring water to a boil and immediately remove from heat.
Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot
water, cool and peel. Chop the eggs into big chunks.
In a bowl, combine
mayonnaise, sour cream, onion, dill weed,
mustard, salt and pepper.
Gently stir in the eggs and
celery. Cover and chill..
SERVING:
Sprinkle with the paprika. For
each serving, spoon about 1/2 cup onto a lettuce leaf or spread on bread.
