Busy days call for easy recipes and since last week was super chaotic we treated ourselves to two days of egg salad sandwiches. Aren't they classic? While getting everything chopped and ready I remembered that David wrote not long ago about his uncles' capers twist and I was totally up for trying it out. Result: the light vinegary taste added such a scrumptious twist to the egg mix and now I can not imagine eating my beloved egg salad any other way. Thanks, David!
Here is the full recipe if you fancy trying it tonight!
(Adapted from David Lebovitz. Makes 4 sandwiches)
* 6 hard-boiled eggs
* 1/3 (70g) cup mayonnaise
* 1 1/2 teaspoon
* 1 tablespoon (drained) capers, chopped
* 1 1/2 teaspoons caper juice
* 3/4 teaspoon black pepper
* salt to your liking
* sweet red paprika
First hard boil your eggs, peel them and chop them into small pieces. Next, mix the eggs in a bowl with the mayonnaise, mustard, capers, caper juice, pepper, and a good sprinkle of salt. Next, spread your egg salad on your favourite piece of bread, then garnish with additional salt, pepper, sweet red paprika and some chopped spring onion. Ta dah!
Lovelies, do you like egg salad? How do you make it? xo
P.S: More simple and scrumptious recipes you might like:)
P.P.S: Plus, the nifty little poached egg trick.
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