Jewish egg salad

Babiche Martens

Ingredients

8	Eggs (Main)
¼ cup	Mayonnaise, choose a good quality one
2 Tbsp	Sour cream
2 tsp	Lemon juice
4	Anchovy fillets (Main)
1 Tbsp	Fresh dill
1 loaf	pumpernickel bread, finely sliced, to serve (Main)

Directions

1. Carefully place the eggs into a saucepan of simmering water and cook for 6 minutes.
2. Drain and run cold water over the eggs until cool. Peel the eggs, slice in half and arrange on plates.
3. Whisk the mayonnaise and sour cream together with the lemon juice. Season with salt and pepper and spoon over the eggs.
4. Slice each anchovy lengthwise and roll. Place on the eggs and sprinkle with dill. Add a little more pepper and serve with pumpernickel.