Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
In a compelling series of verite encounters, Win Win provides unique access into the minds and lives of the world’s most-celebrated entrepreneurs and athletes.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Comedy is hard, but teaching comedy to children is hilariously difficult. Kevin Nealon is giving the challenge to some world-famous comedians. As these young minds meet with comedy’s best, get ready to learn some valuable comedy lessons, and to laugh!
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Executive produced by Zoe Saldana (who will be the subject of one episode), a celebrity travels back to their hometown to pay tribute to the one person from their past (before they were famous) who helped change their life by giving them an over-the-top, heart-felt surprise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Go behind the scenes with some of the biggest digital celebrities to see what life is like when the blogging and tweeting stops.
Digital influencer Justine Ezarik (iJustine) is back. After covering the world of wearable tech last season, iJustine is expanding her coverage this year by profiling the hottest tech trends across the country.
Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
A 12 episode documentary series following 5 startup companies competing in the 2013 San Francisco TechCrunch Disrupt Startup Battlefield as they fine tune their products and eventually present in front of a panel of judges in hopes of winning $50,000 in funding.
In this food video learn a quick and easy recipe for egg salad with dill.
Tags:egg salad with dill recipe,egg salad recipe,food recipe,hoffmankitchen,How to Cook,how to make egg salad with dill,salad recipe,Vegetarian Recipe
Grab video code:
Welcome to Hoffman Kitchen. Today, we’re going to make egg salad with dill. In the world of egg salads, I find this as the best recipe I’ve come across and I hope you’ll enjoy. It’s easy and quick to make.
The first thing we’ll do, we’ll take six eggs. We’re going to boil them. And the best thing to do, put the eggs in the pot first and add cold water rather than gushing hot water or it’ll crack the eggs. So all you want to do, you want to make sure that about an inch above the eggs. And we’ll boil it for about ten to fifteen minutes until they become hard boiled eggs.
While the eggs are boiling, I’m going to take about a medium sized bowl. About a quarter of cup Hellmann’s Mayonnaise, about two tablespoons of sour cream. Again, I do it by eye, you can do it differently. And we’ll take about also two tablespoons of Dijon type of mustard. There you have it, Dijon French Mustard and we’re going to do about two tablespoons. And now, what I’m going to do, I’m going to whisk this and mix this altogether. That has wonderful salt that’s going to go on top of the eggs when they are ready.
Next step is, we’ll take a red onion. We’ll chop it finely. I need about a third of a cup, so you want to chop it carefully. You want to move the knife when you cut the onion. You want to make sure that you start at the beginning and you go all the way through the end of the blade. And keep your fingers just away so you don’t chop them. We’ll chop about a third of a cup of red onions. Dill, I need about a quarter of a cup and I wash the dill. So what I’ll do, I’ll just use the edges. I just tied it up here and just do the same thing. Use the whole knife and chop off about a quarter of a cup of dill. I love dill. It has great flavor. It’s a wonderful herb available pretty much year on nowadays. So this is about a quarter of a cup.
Our hard boil eggs are done. I’ll show you a great way to peel hard boiled eggs. They’re cool by now. The way I do it, I just break them up, and what I do, I just roll them in my hand and then I let the cold water run and just peel them right just like that under the cold water, and it comes out beautifully. So there you have it. So we take the hard boiled egg in the cutting board. And basically, I’m going to make large chunks. And what I’ll do, I’ll half them, quarter them, and do like three quarter inch morsels. I like it nice and chunky. So that’s what I do. So we’ll do all the eggs.
So I’ve chopped up all my eggs and I have them in a bowl. I’ll take my mayo, mustard, and sour cream mixture and I’ll add it on to my eggs. And what I’ll do is I’ll toss them very gently. You want to make sure you don’t break up the eggs. This will become mushy so you do the nice gentle toss so it incorporates. And at this point, what I’ll do, I’ll take some salt. Salt and pepper, it depends on how much you like with your taste. You add it on and you give another gentle toss and it’s nice and chunky here. That’s the way I like it. I suggest to serve it just as it’s done, while it’s still warm. This really tastes great but it can be refrigerated and you can serve it certainly a day later. This will serve about four people or so and it’s really great. It’s just a great chunky salad and you will enjoy it.