I have never been a fan of mayonnaise, so I studied several no-mayo egg salad recipes and came up with this version. I hope you enjoy it as much as I do!
- 6 eggs (hard-boiled)
- 5 tbsp of sour cream
- 1 tbsp of Löwensenf Mustard (Dijon can be used as a substitute)
- 4 cornichons ( or about 2 Tbsp of finely diced pickles)
- 2 tbsp of finely diced onion
- 1 tbsp apple cider vinegar
While the eggs cook, mix together the rest of the ingredients and set aside. Once the eggs are done, peel and mash them. Add the mashed eggs to the sour cream mixture and mix well.