Egg Salad

Egg Salad

8 eggs, boiled and chopped medium
1 shallot chopped fine
3 green onions chopped fine
5 mini red peppers chopped fine
2/3 cup sour cream or mayonnaise 
1 tablespoon mustard
2 tablespoons pickle relish
2 tablespoons drained capers
1 teaspoon dill, fresh or dried
1 teaspoon paprika
1/8 teaspoon cayenne pepper
salt and black pepper to taste

Place eggs in saucepan filled with cold water with one inch of water above the eggs. Bring to boil. Remove from heat, cover and let sit for 10 minutes. Drain water and add eggs to iced water bath. Peel eggs and chop medium. Add eggs to medium bowl. Add chopped shallots and peppers. In a separate bowl add remaining ingredients and stir to combine. Add dressing to egg mixture and fold gently. Serve as a salad or place on your favorite bread for a sandwich. Eggs are now much less expensive to go for it.