Total Calories: 198
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.
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