Egg Salad
Author: Pamela, adapted from The Art of Simple Food
Serves: makes enough for 2-3 sandwiches
- 4 hard boiled eggs, peeled
- 3-4 Tablespoons mayonnaise (I like soy-free Vegenaise)
- 1 heaping teaspoon of capers, drained and chopped
- 1 Tablespoon chopped chives (my favorite), scallions or shallots
- tiny pinch of sea salt or to taste
- a few grinds of freshly ground pepper
- a dash or two of cayenne pepper (doesn’t make it spicy, just better)
- Coarsely chop the eggs and place in a bowl. Add remaining ingredients and combine well. Taste for seasoning.
- Serve on toasted whole grain bread with greens like watercress or your favorite lettuce. I always love a little avocado, too!
Other delicious additions to the egg salad: diced celery, Dijon mustard, fresh parsley
My Mom’s Egg Salad
4 hard boiled eggs, chopped
3-4 Tablespoons mayonnaise
2 Tablespoons sweet relish
pinch of salt
Mix everything to combine well.
Recipe by Pamela Salzman at https://pamelasalzman.com/egg-salad-recipe-and-other-things-you-can-do-with-hard-boiled-eggs/
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