Options:

Include nutrition information?

Caraway Egg Salad (RSC)

Created by KarenSTL on April 16, 2018

Step 1: 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.
Step 2: Slice room temp or cold hard boiled eggs both directions using an egg slicer, or mash lightly with a fork.
Step 3: Add sour cream (adjust amount if you want it more or less wet), caraway seeds and salt. Mix with fork until incorporated.
Step 4: Place in sealed carton and refrigerate until cold, but preferably overnight (allowing flavors to meld).
Step 5: Serve on bread as a sandwich, or place a scoop on a salad or plate.
Step 6: NOTE: Prep time does not including refrigeration time to meld flavors.