Name: Egg, shallot and dill salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 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

Egg, shallot and dill salad

Australian Gourmet Traveller recipe for egg, shallot and dill salad.

Serves 6

Prep

15M

Cook

10M

Total

25M

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Ingredients

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

Main

1.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.

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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