Creamy Egg Salad with Capers and Herbs

1. Boil Eggs

Start by placing six room-temperature eggs gently into a pot filled with water, making sure the eggs are fully submerged. Bring the water to a boil, then reduce the heat to a gentle simmer and cook the eggs for 10 minutes. This duration is crucial as it ensures the yolks are perfectly firm, making them ideal for chopping and mixing into your salad without crumbling.

2. Cool and Peel Eggs

Once the eggs have cooked, transfer them immediately to a bowl of ice-cold water. This will stop the cooking process and make peeling them a breeze. After they’ve cooled, peel the eggs carefully, then chop them into bite-sized pieces on a cutting board with a sharp knife.

3. Prepare Herb Mixture

In a mixing bowl, combine two teaspoons of rinsed, drained, and chopped capers, one tablespoon of freshly chopped parsley, and two tablespoons of chopped scallions. Add salt and freshly ground black pepper to taste, and don’t forget a pinch of cayenne for a subtle kick.

4. Mix with Mayonnaise

Stir in one-third of a cup of homemade mayonnaise, which will bind these flavors together beautifully.

5. Combine Eggs with Mixture

Gently fold the chopped eggs into this flavorful mayonnaise mixture, making sure every piece is coated. Taste your egg salad and, if desired, adjust the seasoning with a splash of vinegar or a squeeze of lemon juice to brighten the flavors.