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Egg salad with capers

updated

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Ingredients for 2 servings:

  • 6 eggs
  • 2 beefsteak tomatoes
  • 35 g capers
  • 2 spring onions
  • 1 tbsp vinegar
  • 2 tsp Dijon mustard
  • 100 ml whipped cream
  • Salt
  • Sugar
  • pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 31 minutes

Hard-boil the eggs, peel them, and cut them into eighths. Wash, deseed, and dice the tomatoes. Drain the capers. Clean the spring onions and slice them into thin rings. Arrange the eggs, tomatoes, capers, and onions on plates. Mix the vinegar, mustard, cream, salt, sugar, and pepper and pour over the salad ingredients.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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