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In this food video learn a quick and easy recipe for egg salad with dill.
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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.