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Who wants to painstakingly peel, halve, and refill a dozen deviled eggs? Be the hit of any get-together with this delicious dip or use it as egg salad on a springtime sandwich.

INGREDIENTS

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Place hard boiled eggs in a bowl and use a potato masher to break into small crumbles (alternatively, use a food processor and pulse until eggs are finely chopped). Stir in mayonnaise, sour cream, capers, mustard, Supreme Shallot Salt, and pepper to taste. Refrigerate for at least 30 min., or until chilled. Serve cold with a generous sprinkle of dill on top.

Serve with toasted bread slices, crackers, or make into sandwiches on soft slices of bread.

ITEMS IN THIS RECIPE

Supreme Shallot Salt

115

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Fine Black Malabar Pepper

64

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Dill Weed

195

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