Egg Salad With Dill
|Hard cooked eggs||8|
|Finely chopped onion||1⁄2 Cup (8 tbs) (Purple Colored)|
|Chopped fresh dill||1⁄3 Cup (5.33 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs) (Hellmann's)|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
|Dijon style mustard||1⁄4 Cup (4 tbs) (Prepared)|
|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.