Egg, shallot and dill salad

AT A GLANCE

  • Serves 6 people

  • 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
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.

Topics:

SPRING, EGGS, SALAD, EASTERN EUROPEAN, SHALLOTS, CAPERS, PICKLES, DILL, LEMONS, LUNCH, MASTERCLASS

Recipe:

LISA FEATHERBY

Photography:

DEAN WILMOT

Styling:

LISA FEATHERBY

FEATURED IN

Sep 2012

Sep 2012

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