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)

Ingredients

• 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

Method

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.