Egg Salad with Dill

I would imagine that a great number of you are opening your refrigerators this morning wondering how you will ever consume the bounty of hard boiled eggs left over from the holiday weekend. I propose an impromptu lunch of egg salad sandwiches, as that will be the solution in my house. I really like egg salad and enjoy it in a lot of variations, but my go-to classic version is from the The Silver Palate Cookbook (a staple in my kitchen). The most important part of making egg salad is ensuring  you have the eggs cooked properly. An over cooked hard-boiled egg will produce a rubbery white shell with a chalky, greenish toned yoke…not exactly appetizing. The process is simple:

1. Place eggs in a pan that is just large enough to hold all of the eggs and cover with cold water.

2. Add a splash of vinegar and a pinch of salt. Bring a pot of water to a rapid boil.

3. Once boiling, remove the pan from the heat (keep it covered) and let it sit for 15 minutes.

4. Remove eggs from the pan and let them cool either in the refrigerator or under cold water.



Egg Salad with Dill
Courtesy of The Silver Palate Cookbook
Serves 6-8

8 Hard-cooked eggs
½ cup finely chopped purple onion
⅓ cup chopped fresh dill
½ cup mayonnaise
¼ cup sour cream
¼ cup prepared Dijon mustard
Salt and pepper to taste

*I normally use low fat sour cream and low fat mayonnaise.

Peel the eggs and quarter them. Place in a mixing bowl with the onions 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.