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Egg Salad

Hard-cooked eggs that are chopped and stirred into salads hold up better when cooked a little longer than hard-cooked eggs served intact.

Recipe information

  • Yield

    4 servings

Ingredients

6 eggs, at room temperature
2 teaspoons capers, rinsed, drained, and chopped
1 tablespoon chopped parsley
2 tablespoons chopped scallions, spring onions, shallots, or chives
Salt
Fresh-ground black pepper
A pinch of cayenne
1/3 cup homemade mayonnaise (see page 46)
Vinegar or lemon juice

Preparation

  1. Step 1

    Cook in simmering water for 10 minutes: 6 eggs, at room temperature.

    Step 2

    Cool in ice-cold water and peel. Chop the eggs coarse.

    Step 3

    Mix together: 2 teaspoons capers, rinsed, drained, and chopped, 1 tablespoon chopped parsley, 2 tablespoons chopped scallions, spring onions, shallots, or chives, Salt, Fresh-ground black pepper, A pinch of cayenne, 1/3 cup homemade mayonnaise (see page 46).

    Step 4

    Add the chopped eggs to the flavored mayonnaise. Mix well, taste and adjust the seasoning, if necessary, and add, if you like, a few drops of: Vinegar or lemon juice.

  2. Variations

    Step 5

    Add 2 teaspoons Dijon mustard

    Step 6

    Use Aïoli (page 47) instead of plain mayonnaise.

    Step 7

    Add 1/2 cup diced celery, or cucumbers, or both.

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