Egg Salad

• 6 eggs, at room temperature
• 2 teaspoons capers, rinsed, drained, and chopped
• 1 tablespoon chopped parsley
• 2 tablespoons chopped scallions, spring onions, shallots, or chives
• Salt
• Fresh-ground black pepper
• A pinch of cayenne
• 1/3 cup homemade mayonnaise (see page 46)
• Vinegar or lemon juice

1. Cook in simmering water for 10 minutes: 6 eggs, at room temperature.
2. Cool in ice-cold water and peel.
3. Chop the eggs coarse.
4. Mix together: 2 teaspoons capers, rinsed, drained, and chopped, 1 tablespoon chopped parsley, 2 tablespoons chopped scallions, spring onions, shallots, or chives, Salt, Fresh-ground black pepper, A pinch of cayenne, 1/3 cup homemade mayonnaise (see page 46).
5. Add the chopped eggs to the flavored mayonnaise.
6. Mix well, taste and adjust the seasoning, if necessary, and add, if you like, a few drops of: Vinegar or lemon juice.
7. Add 2 teaspoons Dijon mustard
8. Use Aioli (page 47) instead of plain mayonnaise.
9. Add 1/2 cup diced celery, or cucumbers, or both.

eggs, capers, parsley, scallions, salt, freshground black pepper, cayenne, homemade mayonnaise, vinegar

Taken from www.epicurious.com/recipes/food/views/egg-salad-387186 (may not work)