Egg Salad
A creamy egg salad with briny capers, mustard and mayo, served on toasted grainy bread with chives or crispy bacon.
Ingredients
- Salt
- Eggs
- Egg
- Pepper
- Mayonnaise
- Garnish
- Juice
- Bacon
- Capers
- Mayo
Directions
- Take the shells off the eggs, then cut the eggs into small pieces.
- Put the eggs in a bowl and stir them with the mayonnaise, mustard, capers, caper juice, pepper, and a generous sprinkle of salt. If you want the sunflower seeds in there, fold them in now. To serve, pile the egg salad onto toasted grainy bread, then finish it with more salt, pepper, and chopped chives. Or, if you’re leaning cozy, add a few strips of crispy bacon on top.