30 minutes
A creamy and flavorful egg salad with capers, fresh herbs, and homemade mayonnaise.
Chicken Eggs, hard-cooked
each
Capers, rinsed, drained, chopped
teaspoons
Flat Leaf Parsley, chopped
tablespoons
Scallions, chopped
tablespoons
Mayonnaise, homemade
cups
pinches
Black Pepper, fresh-ground
0 dash
Cayenne
pinches
1. Cook the Eggs
Start by placing six room-temperature eggs in a pot filled with enough water to cover them. Bring the water to a gentle simmer and let the eggs cook for about 10 minutes. You'll know they're ready when they feel firm to the touch.
2. Cool and Peel the Eggs
Once the eggs are cooked, transfer them immediately to a bowl of ice-cold water. This cooling process makes peeling them much easier, leaving you with smooth and intact eggs.
3. Chop the Eggs
After peeling, place the eggs on a cutting board and chop them into bite-sized pieces using a sharp knife.
4. Prepare the Seasoned Mayonnaise
In a mixing bowl, combine two teaspoons of rinsed, drained, and chopped capers, one tablespoon of chopped parsley, and two tablespoons of chopped scallions. Add a pinch of salt, a dash of fresh-ground black pepper, and a pinch of cayenne to taste. Stir in one-third cup of homemade mayonnaise until everything is well combined.
5. Mix the Egg Salad
Gently fold the chopped eggs into the seasoned mayonnaise mixture, ensuring each piece is well coated. Taste the salad and adjust the seasoning if necessary. For a tangy twist, consider adding a splash of vinegar or lemon juice. Serve this egg salad chilled or at room temperature, as you prefer.
Achieving the right texture for your hard-boiled eggs is critical. For tender, bright yolks, place eggs in a pot with cold water, bring to a boil, then immediately turn off the heat, cover, and let stand for 9-12 minutes, depending on your preference. Immediately transfer them to an ice bath to halt cooking and ensure easy peeling. For intermediate cooks, try steaming your eggs in a steamer basket for even more consistent results.
Season generously with salt and freshly ground black pepper. A touch of acidity can elevate flavors, so consider adding a dash of lemon juice or a bit of Dijon mustard for depth. Herbs such as dill, chives, or tarragon can add an aromatic lift.
The creaminess of the mayo you use will profoundly affect the flavor. If time allows, make a simple mayonnaise at home with fresh eggs, oil, lemon juice, and mustard. If not, choose a high-quality store-bought brand, tasting and adjusting the egg salad for salt and acid to balance its richness.
While it’s common to roughly chop eggs, consider experimenting with the texture by finely chopping some and leaving others more coarsely cut. Additionally, adding a fine dice of crunchy vegetables like celery or radish can add welcome textural contrast.
Allow your egg salad to rest in the refrigerator for at least 30 minutes before serving. This resting period allows flavors to meld, ensuring that each bite is consistently flavorful.
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