Friday, September 17, 2010

Egg salad with lemon and capers

I think I've mentioned before that Ernie loves capers. I think he'd eat them right out of the jar if he thought about it -- and now that I've written this, he probably will.
I ran across a recipe the other day for egg salad with capers, and knew he'd love it for lunch. He did.
Again, this is my adaptation. And I didn't really measure anything, because that would involve getting measuring spoons out and sometimes I'm very, very lazy. You can find the original recipe here.

6 or 8 hardboiled eggs (we used 8, because that's what I had)
lemon juice
mayo (plain yogurt would work here, too)
salt
pepper
capers


Dice the hardboiled eggs, however you like them for egg salad. I like to smash the yolks a little bit. Put in a large mixing bowl. In a separate bowl, mix lemon juice and mayo. I used about 1 Tbsp. lemon juice and 3 Tbsp. mayo. Add mayo mixture to the eggs. Add about 2-3 Tbsp. capers (depending on how much you like them) and mix all together. Season with salt and pepper to taste.

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