Herby Egg Salad

Name: Herby Egg Salad
Ingredients: 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

10 ingredients

3 steps

Ingredients

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

Directions

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.