Directions

1. 1

   Place the hard-boiled eggs in a medium bowl and use a potato masher to break them into small crumbles (or pulse a few times in a food processor for a finer texture).

2. 2

   Add the mayonnaise, sour cream, capers, and mustard and stir gently to combine.

3. 3

   Season generously with Shallot & Scallion Salt and a few twists of black pepper, to taste.

4. 4

   Cover and refrigerate for at least 30 minutes, until well chilled.

5. 5

   Serve cold, finished with a generous sprinkle of Dill Weed. Lovely with crackers, sliced cucumbers, or thick-cut potato chips. Serves 8.