Ingredients
8 hard-boiled eggs
13 cup light mayonnaise
2 tablespoons light sour cream
2 teaspoons Dijon mustard
14 teaspoon salt
14 teaspoon pepper
Method
Sources
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Recipe1M+
dataset
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Recipe1M+
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Hand blender for emulsifications, purees, soups, sauces
Powdered cream for shelf-stable cooking — sauces, baking, camping
French cultured cream — sauces, soups, finishing, baking
Enameled cast iron saucier — risotto, polenta, cream sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Hand blender for emulsifications, purees, soups, sauces
Powdered cream for shelf-stable cooking — sauces, baking, camping
French cultured cream — sauces, soups, finishing, baking
Enameled cast iron saucier — risotto, polenta, cream sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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in bowl, mash eggs with fork. stir in mayonnaise, sour cream, dill, chives, mustard, salt and pepper. (make-ahead: cover and refrigerate for up to 24 hrs. ).