April 16, 2018
Lunch, Dairy, Eggs,
Nuts/Seeds, 5 Ingredients Or Less, Budget-Friendly, Make-Ahead, One-Bowl Does it!, Baby Shower, Brunch, Ladies Luncheon, Refrigerator, Stove Top, Gluten-Free, Low Carbohydrate, Vegetarian, Make it from scratch, Sour Cream, Kosher Dairy more
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"I created this recipe for RSC, a game at the Food, Friends & Fun forum. The game didn't allow the use of mayo, so the recipe uses sour cream. It was nice to discover that egg salad made with sour cream rather than mayo still tastes good, though I might try this next time with mayo. Bottom line...if you grew up eating egg salad on Jewish rye bread like I did, you'll love the caraway seed flavor without needing to use bread. I hope you'll like it as much as I do."
Hard boil the eggs using your favorite method. My method is to place the eggs in a pot of cold water so the water completely covers the eggs by 1/2 inch. Bring to a boil, reduce heat to a light boil, cooking uncovered for 8 minutes. Drain water and refill pot with eggs with cold water. Allow eggs to cool slightly before peeling. Crack egg on side of counter, peel by hand, then run under cold water to remove small particles of shell.
Slice room temp or cold hard boiled eggs both directions using an egg slicer, or mash lightly with a fork.
Add sour cream (adjust amount if you want it more or less wet), caraway seeds and salt. Mix with fork until incorporated.
Place in sealed carton and refrigerate until cold, but preferably overnight (allowing flavors to meld).
Serve on bread as a sandwich, or place a scoop on a salad or plate.
NOTE: Prep time does not including refrigeration time to meld flavors.
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I was a little hesitant about using the sour cream in this salad, as although I like sour cream, I just do not like too much. But I went with it for a new experience... and I am so glad I did, so creamy and not much of the sour taste from the cream that I expected! The eggs and sour cream compliment each other so well and the added caraway seeds just finish it off fabulously.
I will be making this again, but tonight I am serving this as one of the salads to go with our chicken.
I am sure the family will demolish this plate in no time.
Loved this version of egg salad! Since I hate mayo, I always use yoghurt for making it, and this version with sour cream was delicious. DH is not as fond of caraway as I am but he found it "different" and said he liked it a lot. Will make it again with caraway, it's a really special flavour combination! Thanks for sharing this yummy idea. Made for RSC game
We really enjoyed this nice egg salad. Great job of creating this for RSC.
We enjoyed this egg salad as 3 open face sandwiches each for dinner, and thought your use of ingredients was very creative. I added half the amount of caraway seed. Both of us really liked the flavor the sour cream imparted (and we were successful in using low fat), as well as that of rye from the caraway seeds.
Wow, great use of game ingredients Karen. This egg salad was delicious. The sour cream really added a lovely flavor and texture to the salad. Loved the addition of caraway. Thanks for sharing this lovely recipe. Made as written for RSC game and wouldn't change a thing. Served on a lightly toasted bagel for a special breakfast treat.
I made a quarter of a batch using 1 egg, 4 teaspoons of sour cream, 3/4 teaspoon of caraway seeds, and salt and freshly ground black pepper. Couldn't resist sneaking in a 1/2 teaspoon of dijon mustard. Spread on my homemade sourdough bread, and enjoyed for breakfast. I can imagine it being used successfully as a topping on a salad.
I was impressed. This is a creative use of the ingredients allowed in the recent RSC game played by friends from a former cooking site.