Creamy Egg Salad

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.