Egg Salad
This egg salad combines tender eggs with chives, capers, and a creamy dressing with a kick of mustard and chili.
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Servings: 2 servings
Ingredients
- 3 eggs
- 2 handfuls fresh chives or 2 spring onion stalks
- 1 heaped tablespoon capers or 1 small pickle
- 3 tablespoons mayonnaise
- 2 teaspoons Dijon mustard or smooth mustard
- 1 tablespoon extra virgin olive oil
- 2 teaspoons chili flakes
- 3 generous pinches salt (Celtic sea salt)
- 2 pinches black pepper
Procédé
- Boil the eggs (7 to 8 minutes to keep them slightly creamy, 9 minutes for fully hard-boiled eggs). Then run them under cold water to stop the cooking and let them cool a little.3 eggs
- Halve the spring onion lengthwise. Slice it into half-rings, rinse in a colander and leave to drain. Alternatively, finely snip the chives.2 handfuls fresh chives
- Leave the capers to drain. Alternatively, chop the pickle and pat it dry.1 heaped tablespoon capers
- Peel the eggs and cut them into pieces.
- Place the spring onion, capers and eggs in the bowl. Add all the remaining ingredients, mix, and it's ready.3 tablespoons mayonnaise, 2 teaspoons Dijon mustard or smooth mustard, 1 tablespoon extra virgin olive oil, 2 teaspoons chili flakes, 3 generous pinches salt (Celtic sea salt), 2 pinches black pepper
Notes
Equipment: small saucepan, bowl, knife.
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