Serves: 12
Total Calories: 198

6 eggs hard-cooked, finely chopped
1/4 cup butter or margarine, softened
1/4 cup mayonnaise
2 tablespoons celery minced
1 tablespoon mustard prepared
3/4 teaspoon dill weed dried weed, crushed
1/4 teaspoon cider vinegar
1/4 teaspoon salt
1/8 teaspoon white pepper
1 (15 1/2-ounce) can red salmon drained and flaked
1 cup sour cream
2 tablespoons chives minced
celery leaves
Plain crackers or Melba toast rounds

In a medium bowl, mix eggs, butter or margarine, mayonnaise, celery, mustard, 1/2 teaspoon of the dill weed, vinegar, salt and white pepper until well blended. Spread in a decorative 10-inch pie plate.

Layer salmon over egg mixture. Using a decorating bag fitted with a large fluted tube, pipe sour cream onto salmon. Sprinkle with chives and remaining 1/4 teaspoon dill weed. Cover loosely and chill at least 1 hour or up to 8 hours before serving.

Garnish with celery leaves. Serve with crackers or Melba toast.

Nutritional Facts:

Serves: 12
Total Calories: 198
Calories from Fat: 147

More Recipes from the Gold Star Collection Cookbook:
Arranging Antipasto
Christmas Dip
Greek Cheese Triangles
Guacamole
Hot Artichoke Dip
Roquefort Cheese Log
Salmon Appetizer Pie
Sombrero Dip
Zesty Beef Dip