A flavorful egg salad, perfect for sandwiches and salads.
Prep Time: 15minutes
Servings: 4to 6 servings.
1tablespoonmustard (such as stone-ground)
2tablespoonssmall capers (preferably salt-packed)rinsed and drained
a few dashes Tabasco or other hot sauce
1/4cupfinely chopped red onion
1/4cupfinely chopped radish
1/4cupfinely chopped celery or fennel
1/4cupfinely chopped chives
1/4cupfinely chopped dill
salt, as needed
Place the duck eggs in a medium saucepan and add enough hot tap water to cover by one inch. Place over medium-high heat, and bring to a gentle boil. Reduce the heat and simmer for 2 minutes (set a timer), then remove from the heat, cover, and let stand 10 minutes. Drain the eggs and cover them with ice and cool water to stop the cooking. Let cool completely, then peel and rinse the eggs. Chop the eggs. (I like to cut each egg in half lengthwise, then each half into long quarters, then cut the quarters crosswise into 1/4" thick pieces.)
Place the chopped eggs in a large bowl. Add the mayonnaise, mustard, capers, tabasco, curry powder, red onion, radish, celery, chives, and dill. Stir to combine, mashing the eggs a bit with a large fork. Taste for seasoning, adding more salt, Tabasco, or mustard if the salad needs more pop.
Serve the egg salad on sandwiches, or atop a green salad. It will keep, airtight in the fridge, for up to 3 days.
If you don't have access to duck eggs, you can make this with 8 large hen's eggs. If you do so, reduce the boiling time to 1 minute and the steeping time to 9 minutes.I like Spectrum's olive oil mayonnaise, and tiny capers that have been packed in salt.Leftover dill is good in this farro cucumber salad; extra celery makes excellent Mint and Celery Soda.Nutritional values are based on one of four servings.