Dish of Egg Salad
(click to enlarge)

Egg Salad Spread


Scandinavia   -   äggsallad (Swedish)
Makes:
Effort:
Sched:
DoAhead:  		 1 #
**
15 min
Best		 A fine topping for Smørrebrød (open face sandwiches) or stuffing for Sandwiches, Lefse or Brauoðerta, or spread on crackers, etc.

6
-----
the
3
1-1/2
1-1/2
4-1/2
1-1/2
1
1/3
1/3
-----
lrg
---

oz
T
T
T
T
T
t
t
--
Eggs
-- Dressing
Egg Yolks
Shallot
Capers
Dill, fresh
Mayonnaise
Sour Cream
Dijon Mustard
Salt
Pepper
--------------
Do Ahead   -   (35 min + cooling - 15 min work)
  1. Hard boil EGGS, shell and chill thoroughly. For best method see our recipe Boiling Eggs.
Make   -   (15 min)
  1. Slice Eggs lengthwise and remove Yolks. Crumble Yolks in your mixing bowl and set Whites aside.
  2. Chop SHALLOT very fine. Add to Yolks.
  3. Drain CAPERS and chop coarse. Add to Yolks.
  4. Chop DILL fine and add to Yolks. Measure is after chopping, moderately packed.
  5. Whip together all Dressing items until smooth.
  6. Dice or chop Egg Whites medium for topping for bread, smaller if using as a spread or stuffing. Mix into Dressing, Chill.
  7. This salad can be refrigerated for up to 3 days.
NOTES:
  1. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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