So, since I’m making mayo again, I’m making egg salad again. I really wanted to make an avocado egg salad. But the avocados here in the Netherlands are purposely sold to trigger some of my latent anger issues. I mean someone thought it’s an excellent marketing tactic to put ready-to-eat (eetrijp) stickers on the avocados which is rarely (as in never) the case. They are either rock solid, inedible or black on the inside there is no in between. Why, whyyyy. I miss my island avocados, which are also imported by the way but that’s a different story. Ok that was my rant back to the egg salad sans avocado.
How ever you are celebrating Easter this year, whether you’re self-isolating by yourself or with family, partner or roommates the egg salad is a classic on your brunch table. After the initial scare when everybody started hoarding food and the supermarkets were looking quite bare we are reaching a new normal and eggs are becoming available again. So, finish your brunch spread with this delicious egg salad and if you happen to find an avocado that’s actually ready to eat, experiment with that avocado egg salad and send me a picture. I’m not bitter at all.
Classic Egg Salad
- 8 hard-boiled eggs
- ½ red onion minced
- 1 celery stalk thinly sliced
- 1 tbsp capers plus some caper brine as it will add salt to the recipe
- 1 tbsp dijon mustard
- 1 cayenne pepper* deseeded and finely minced
- ¼ cup fresh parsley chopped
- 2 tbsp home-made mayo
- 1 tbsp chives topping
- fresh black pepper to taste
- Cut the boiled eggs into quarters.
- Add all ingredients except the chives and mix well.
- Taste and add more mayo/salt according to your preferences.
- Top with the chives to finish it off.
- Eat immediately or store in the fridge for up to 3 days.