Egg Salad

1. Cook the Eggs

First, place the eggs in a pot and cover them with water. Bring the water to a gentle simmer and cook the eggs for about ten minutes. This ensures they are fully hard-cooked and will hold up nicely in your salad. After cooking, immediately transfer the eggs to a bowl of ice-cold water to cool them down quickly. Once the eggs are cool to the touch, peel them carefully.

2. Chop the Eggs

Next, coarsely chop the peeled eggs. This gives the salad a satisfying texture, with pieces that hold together but are still easy to bite into.

3. Mix Herb and Caper Base

In a separate bowl, mix the rinsed and chopped capers, parsley, and your choice of scallions, spring onions, shallots, or chives. Add a pinch of salt, some fresh-ground black pepper, and a dash of cayenne for a bit of heat. Stir in the homemade mayonnaise until everything is well-combined. The herbs and capers will infuse the mayonnaise with their flavors, creating a delicious base for your salad.

4. Combine and Season

Add the chopped eggs to the mayonnaise mixture and gently stir until the eggs are evenly coated. Taste the salad and adjust the seasoning with more salt and pepper if needed. If you prefer a bit of tang, you can add a few drops of vinegar or lemon juice at this stage.