Herbed Egg Salad with a Kick

1. Boil the Eggs

Start by placing your six eggs in a pot of simmering water. Let them cook for about 10 minutes. This slightly longer cooking time ensures the eggs are firm enough to hold up well in the salad, giving you robust whites and yolks that won't fall apart when chopped.

2. Cool the Eggs

Once the eggs are done, transfer them immediately to a bowl of ice-cold water. This cooling process is crucial as it makes the eggs much easier to peel. You'll notice that the shells come off effortlessly, leaving the eggs smooth and intact.

3. Chop the Eggs

With your peeled eggs ready, chop them coarsely. The coarse chopping is essential because it creates a good texture for your salad, allowing you to enjoy substantial bites of egg in every forkful.

4. Mix Flavor Components

In a large bowl, combine the chopped capers, parsley, and your choice of scallions, spring onions, shallots, or chives. Add a generous pinch of salt, a few twists of fresh-ground black pepper, and a pinch of cayenne for that desired kick. Stir these ingredients together to ensure the flavors are evenly distributed throughout.

5. Combine with Mayonnaise

Add the homemade mayonnaise to the bowl and stir until everything is well combined. The mayonnaise will meld with the herbs and spices, creating a creamy and flavorful base for your salad.

6. Fold in Chopped Eggs

Finally, gently fold in the chopped eggs, making sure they are evenly coated with the mayonnaise mixture. Taste the salad and adjust the seasoning if necessary. If you feel the salad needs a bit more brightness, you can add a splash of vinegar or a squeeze of lemon juice to balance the flavors.