Egg Salad

Directions

1. 1
   Cook in simmering water for 10 minutes: 6 eggs, at room temperature.
2. 2
   Cool in ice-cold water and peel.
3. 3
   Chop the eggs coarse.
4. 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. 5
   Add the chopped eggs to the flavored mayonnaise.
6. 6
   Mix well, taste and adjust the seasoning, if necessary, and add, if you like, a few drops of: Vinegar or lemon juice.
7. 7
   Add 2 teaspoons Dijon mustard
8. 8
   Use Aioli (page 47) instead of plain mayonnaise.
9. 9
   Add 1/2 cup diced celery, or cucumbers, or both.