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
Preparation
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.
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.
