Jewish egg salad
Photo by Babiche Martens
- Carefully place the eggs into a saucepan of simmering water and cook for 6 minutes.
- Drain and run cold water over the eggs until cool. Peel the eggs, slice in half and arrange on plates.
- Whisk the mayonnaise and sour cream together with the lemon juice. Season with salt and pepper and spoon over the eggs.
- Slice each anchovy lengthwise and roll. Place on the eggs and sprinkle with dill. Add a little more pepper and serve with pumpernickel.