Scallion Egg Salad

• 3 large cage free organic eggs
• 1 bunch scallions (which has about 4 tops of greens)
• 2 tbs mayo
• 1 tbs sour cream
• 1/8 tsp dried dill
• 1/4 tsp dijon mustard
• salt to taste

1. In a medium pot fill water 3/4 full and cover,bring to a boil and slowly submerge eggs.
2. reduce heat to simmer and simmer the eggs for 15 minutes. Turn off heat. Let sit for 2 minutes with cover on.
3. Remove from heat,run eggs under cold water and place in fridge to cool at least i hour.
4. Take eggs out of fridge and remove shells,chop fine (you can use a processor for this)
5. add to a small bowl.
6. Chop the scallions and add to the eggs.
7. Add the mayo and sourcream and dijon mustard. Stir gently.
8. Sprinkle with the dill and stir again.
9. season with sea salt.
10. Serve in a pita or on rye bread. top with some caviar for en extra treat or some finely diced plum tomatoes on small rye rounds.

eggs, scallions, mayo, sour cream, dill, mustard, salt

Taken from www.epicurious.com/recipes/member/views/scallion-egg-salad-1269243 (may not work)