Scallion Egg Salad

1. 1

   In a medium pot fill water 3/4 full and cover,bring to a boil and slowly submerge eggs.

2. 2

   reduce heat to simmer and simmer the eggs for 15 minutes. Turn off heat. Let sit for 2 minutes with cover on.

3. 3

   Remove from heat,run eggs under cold water and place in fridge to cool at least i hour.

4. 4

   Take eggs out of fridge and remove shells,chop fine (you can use a processor for this)

5. 5

   add to a small bowl.

6. 6

   Chop the scallions and add to the eggs.

7. 7

   Add the mayo and sourcream and dijon mustard. Stir gently.

8. 8

   Sprinkle with the dill and stir again.

9. 9

   season with sea salt.

10. 10

    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.

No additional tips available.