Caper Egg Salad
The briny essence of capers complements the creaminess of the eggs, elevating the salad to a whole new level of deliciousness.
Equipment
- 1 large sauce pan
- 1 mixing bowl
Ingredients
- 6 boiled eggs
- 1/4 cup mayo
- Squeeze of lemon juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon caper brine
- 2 tablespoons capers
- 2 tablespoons chopped parsley
- 1 green onion chopped
- Salt and pepper to taste
Instructions
- Place eggs in a sauce pan in a single layer. Cover with water and bring to a simmer over medium-high heat.
- Reduce heat to maintain a gentle simmer.
- Cook to your desired level of doneness. For medium boiled, cook for 7-8 minutes. Hard boiled 8-10 minutes.
- Immediately place in ice bath until cool enough to handle.
- While eggs are cooling, chop the parsley and green onion.
- Peel eggs and chop them into small crumbly pieces.
- Place in a mixing bowl along with remaining ingredients.
- With a large spoon, mix to combine ingredients until creamy.
- Serve on top of toasted bread or crackers and garnish with more parsley (optional).