Sour Cream & Chive Egg Salad with No-Peel Hack

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Non-stick cooking spray

8 - Eggs

½ cup - Sour cream

¼ cup - Mayonnaise

1 ½ Tbsp - Dijon mustard

½ tsp - Sea salt

½ tsp - Cracked black pepper

¼ cup (about ¼ oz, plus extra for garnish) - Chives (or scallions), thinly sliced

3 Tbsp - Cornichon pickles, finely minced

subheading: PRO TIPS:

If you are dairy-free, you can absolutely leave out the sour cream. Just substitute for more mayo.

For a bit of extra flavor and texture, you can add in 2 tablespoons of 100% bacon pieces.

Chives are very similar to scallions, so they are interchangeable in this recipe. However, please be aware that chives are more delicate in flavor (about half as pungent as scallions). If you use scallions in this recipe, you may want to put a little less than what the recipe calls for, but that depends on how “onion-y” you want it.

Cornichons are French-style mini pickles that aren’t as sweet as Gherkins, which make them great for Keto, and extra special in this recipe. However if you can’t find Cornichon, just use Kosher dill pickles instead.

Making this dish a few days ahead works really well, as it only gets more flavorful in the fridge. Feel free to store in airtight cont for up to 4 days.

This recipe is super versatile! You can easily turn it into a yummy meal by using low-carb bread to make awesome sandwiches. Or how about a party dip?! I like to serve mine with sliced cucumbers and red bell peppers for a tasty snack platter.

Directions at chef-michael.com

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