Zippy Egg Salad
By Catherine Newman
3 (½-cup) servings or 2 (3/4-cup) servings
Total carbohydrates: 1-2 grams per serving
Hands-on time: 10 minutes
Total time: 20 minutes
Homemade egg salad is a wonderful treat – which is kind of amazing, considering how easy, cheap, and full of nutrients it is. If you’re not in the habit of making it yourself, give it a try. Just be sure to season the salad vigorously, and not to cook the eggs too long. Over-boiled eggs, especially ones that aren’t cooled quickly after cooking, risk developing the kind of chalky, green-ringed yolk that makes people think they don’t like eggs. And they’re wrong! They love eggs! They just don’t know it yet.
1/3 cup mayonnaise (Hellman’s or Best Foods)
1 tablespoon brine from the caper jar (or 2 teaspoons white vinegar, if you’re not using capers)
1 tablespoon capers
1 tablespoon finely chopped dill
2 stalks celery, diced
Salt and pepper to taste
Put the eggs in a medium-sized pot and cover them with cold water. Cover the pot, put it on the stove, and bring it to a boil over high heat. Turn the heat off immediately and leave the eggs in water. After exactly 9 minutes, drain the eggs and run cold water over them until they’re cool enough to handle, then peel and chop them, making them as coarse or fine as you like. (You can mash them with a fork if you prefer.)
Meanwhile, whisk together the mayo, caper brine or vinegar, and dill. Stir in the eggs and celery, add a grinding of black pepper, and then taste the egg salad. If it needs more zip – either salt or tang – add salt and/or more caper brine or vinegar.