Tuesday, October 4, 2011

Egg Salad That Can't Be Beat

Found this recipe on a nicely designed site, with spectacularly beautiful food photography called bellaeats.com - Visit and enjoy.

Egg salad from The Art of Simple Food by Alice Waters
serves 4 (unless you're a big, big fan like me...then you might want to double the recipe)


  • 6 eggs*, at room temperature (if you can, please buy happy, organic, farmer-raised chicken eggs)
  • 2 tsp capers - rinsed, drained, and chopped
  • 2 tbsp chopped fresh chives*
  • 1 tbsp chopped fresh parsley*
  • salt
  • freshly-ground black pepper
  • pinch of cayenne
  • 1/3 cup mayonnaise (Alice recommends homemade, which I'm sure is simple and lovely, but I used store-bought)
  • 2 tsp dijon mustard
  • 1/2 cup diced celery


  1. Cook the eggs in simmering water for 10 minutes. Remove with a slotted spoon and cool in a bowl of ice-cold water. Peel and chop the eggs coarsely.
  2. Mix together the rest of the ingredients. Add the chopped eggs and mix well.
  3. Adjust seasoning if necessary.

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