Summer time is BBQ time – at least it is for me – and this particular salad has made an appearance there for many many years. Although I have to admit that the salad goes well all on its own.

Very simple to make, with only a handful of ingredients, I’d recommend a minimum of 3 hours prior preparation.

• eggs (as many as you feel necessary really)
• cream (quite a bit of it)
• pepper, salt and paprika
• fresh dill (and loads of it)
• mild mustard

As I said … a handful of ingredients. And I got to try out my brand-new, state-of-the-art egg cutter. Believe it or not, for some weird reason, eggs that are cut with a little cutter … taste so much better in the salad.

Boil the eggs (so you can actually cut them). Wash and cut the dill. Now mix cream, spices, mustard and the dill.

Slices, stripes, cubes, or any other shape you feel destined to try – for the eggs. Mix everything, but be careful while doing so. Otherwise you could have used the blender and made a quicker job of it.

Please experiment with the amount of mustard and the rest. Tastes vary and so do preferences. The eggs soak up quite a bit of the liquid however, so make sure you have plenty to ‘freshen up’ the salad before serving.