Scallion Egg Salad
Ingredients
Instructions
- In a medium pot fill water 3/4 full and cover,bring to a boil and slowly submerge eggs.
- reduce heat to simmer and simmer the eggs for 15 minutes. Turn off heat. Let sit for 2 minutes with cover on.
- Remove from heat,run eggs under cold water and place in fridge to cool at least i hour.
- Take eggs out of fridge and remove shells,chop fine (you can use a processor for this)
- add to a small bowl.
- Chop the scallions and add to the eggs.
- Add the mayo and sourcream and dijon mustard. Stir gently.
- Sprinkle with the dill and stir again.
- season with sea salt.
- Serve in a pita or on rye bread. top with some caviar for en extra treat or some finely diced plum tomatoes on small rye rounds.
Nutrition & Diet Analysis (per serving)
230
kcal
11% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).