Herby Egg Salad

• 6 None large eggs
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 2 tbsp chopped fresh mixed herbs (such as dill, chives and parsley)
• 4 None green onions, finely chopped
• 9 oz asparagus, woody ends snapped off, blanched, cut into 1 1/4 inch pieces
• 3 stalks celery, finely sliced
• 3 oz baby spinach
• 1 tbsp capers
• 2 tsp toasted poppy seeds

1. To hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from heat. Let eggs sit in hot water for 12 mins, drain then run under cold water. Peel and halve lengthwise.
2. Meanwhile, combine sour cream, mayonnaise and herbs in a bowl. Season. Finely chop 1 egg, add to sauce and mix to combine.
3. Combine green onions, asparagus, celery and spinach in a serving bowl. Top with remaining egg halves, cut-sides up. Sprinkle with capers and poppy seeds. Serve with herb dressing.

eggs, sour cream, mayonnaise, herbs, green onions, blanched, stalks celery, baby spinach, capers, poppy seeds

Taken from recipes-plus.com/api/v2.0/recipes/33638 (may not work)