Egg, shallot and dill salad


You'll need

6 eggs 2 golden shallots, thinly sliced 2 tbsp aïoli 1½ tbsp coarsely chopped dill 1 tbsp capers 2 tsp lemon juice, or to taste To serve: dill pickles

Method

  • 01
  • Cook eggs in a saucepan of boiling water until just hard-boiled (7-8 minutes). Drain, refresh, peel, coarsely chop and combine with remaining ingredients in a bowl. Season to taste and mix well. Serve on bagel halves with dill pickles.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Sep 2012

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