Egg Salad with Capers
I always forget egg salad exists. My mom never made it (what did she ever make, again?). The Omnivore never requests it.
I’ll see it randomly on a restaurant menu and think “WOW! I always forget about egg salad.” Of course, I never order it, but it is nice to be reminded it exists. Sometimes I’ll see it on a salad bar but then I’ll contemplate the mayo at not ideal temperatures and move on ahead.
I can’t quite remember what brought egg salad to my mind when I made it this weekend. Maybe it was my accidental purchase of a dozen eggs when I had a dozen sitting at home. Whatever the muse was, the timing is perfect for you if you’ve got leftover dyed Easter eggs begging to be eaten.
With the addition of capers and a pinch of garlic powder, I would call this a more grown up version of egg salad than what you might normally find served at a ladies’ luncheon. I can tell you this: the recipe is good enough to make me never forget about egg salad again.
Egg Salad (adapted from the Art of Simple Food by Alice Waters)
2 tsp capers, chopped
1/4 tsp garlic powder
1 tbsp chopped fresh parsley
freshly-ground black pepper
2 – 3 tablespoons mayonnaise
1 tablespoon dijon mustard
- Add eggs to a medium sauce pot and cover with about 2″ of water. Bring to a low boil, cover, and remove from heat. Let stand 15 minutes. Place in cold water.
- Remove shells from eggs and finely chop eggs. Place them in a large bowl.
- Add minced capers, garlic powder, parsley, mayonnaise, and mustard. Using a fork, combine thoroughly. Add pepper to taste.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 3