Dill Egg Spread Recipe

Ingredients:

• 6 Hardboiled Eggs, Small Diced

• 1 T Dijon Mustard

• ¼ C Mayonnaise

• 1 T Sour Cream

• 1 t Lemon Juice

• 1 T Cornichons, Finely Chopped

• 1 t Capers, Finely Chopped

• 1 t Fresh Dill, Finely Chopped

• Salt and Black Pepper to taste

Method:

Place 6 eggs in a medium sauce pot and cover with cold water. Bring to a boil and cook for 7 minutes. Remove the eggs from the hot water and chill in an ice bath. (The yolks should be fully set, but not yellow and chalky.) Peel and small dice the eggs. (Shortcut: use the palm of your hand to push the hardboiled eggs through the mesh of a roasting rack.)

Combine all of the ingredients in a mixing bowl and mix until incorporated. Use within three days.