Serves 4
8 eggs
1/4 cup good quality mayonnaise
2 Tbs sour cream
salt
2 tsp fresh lemon juice
1 Tbs fresh dill
4 anchovy fillets
freshly ground black pepper
pumpernickel bread to serve
1 Carefully place the eggs into a saucepan of simmering water and cook for 6 minutes. Drain and run cold water over the
Jewish egg salad. Photo / Babiche Martens
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