Egg Salad II

"Pair this versatile classic with different toppings to enjoy on a variety of breads. You can also serve it on a bed of lettuce as part of an attractive salad plate."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
40mins
Ingredients:
8
Yields:
2 cups
Serves:
4
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ingredients

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directions

  • In bowl, mash eggs with fork.
  • Stir in mayonnaise, sour cream, dill, chives, mustard, salt and pepper.
  • (Make-ahead: cover and refrigerate for up to 24 hrs.).

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Reviews

  1. Very good egg salad with ingredients I love. I did use the fresh chives and dill and the bit of zip from the dijon is perfect. Used regular mayo and sour cream instead of light, all I had on hand, so the flavor was heavier but still so tasty. Bought country white bread and sliced it thicker than usual than served open faced. Thank you Anna P. for posting this recipe. Made and reviewed for April's TOTM Easter Egg Tag Game.
     
  2. Lots of fresh flavor in this egg salad. I love dill, so I opted for the dill. I used the green onions....probably more than 1 tbsp. This makes a great sandwich. Thanx!
     
  3. Very good. I easily cut the recipe back for 5 eggs. The only change I made was to chop the eggs instead of mashing them. The dill really gives this a new flavor, and I like the creaminess that the sour cream adds to the mayo. DH & I both enjoyed this, and while using 5 eggs, I will get 4 small sandwiches out of this batch.
     
  4. Good. I divided the recipe in half and made two egg salad sandwiches with it. I think that next time I will add a little bit of sweet pickle relish to the mixture.
     
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RECIPE SUBMITTED BY

Hi, I live in Toronto, Ontario. I have been very happily married for 20 years, I enjoy cooking, gardening, and fishing with my best friend (Hubby), and going up north for the peace and quiet from the city, enjoy reading a good book,watching movies,love animals, crocheting which I enjoy making afghan's and dollies, I have won ribbons for my things, and I really enjoy looking over all the recipes here at Zaar and baking them.
 
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