Egg Salad 

8 eggs, hard-cooked 

1/4 C onion, finely chopped 

1/2 C celery, finely chopped 

1/2 C mayonnaise 

1/3 C sour cream 

2 T Dijon mustard 

1/2 tsp dill weed 

salt and pepper

Chop eggs; combine with onion and celery. Blend remaining ingredients and pour over egg mixture.  Mix to incorporate ingredients.  Serve on lettuce leaves, as a sandwich or on crackers.