A good egg salad can be a meal on its own, or make for a delicious canapé or filling for a sandwich – and you can certainly do all three things with our Creamy Egg salad.
Time: 15 minutes
- 4 large eggs, plus one egg yolk
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoon olive oil
- 1 tablespoon dill, chopped
- 1 tablespoon sour cream
- 1 tablespoon capers, rinsed and drained
In a saucepan of boiling water, simmer the eggs for 10 minutes. Drain and allow to cool before peeling. To make the dressing, add the egg yolk, lemon juice, mustard, and oil into a food processor and blend. In a separate bowl, add the dressing and stir in the dill, sour cream and capers. Chop the egg and fold in enough of the dressing to coat the eggs. Drizzle with extra dressing and serve.