Peter’s egg salad

Most egg salad is either insipid, consisting of little more than eggs and mayo (or worse, Miracle Whip), or it’s way too involved and complex. THis one, I think, strikes the right balance.

4 hard cooked eggs (see below)
1/3 c chopped celery
2 TB finely chopped scallions (white part)
1/3c Hellman’s mayo
1 TB capers, drained
1 tsp Dijon mustard
Salt and black pepper to taste

Chop the eggs, or put them thru an egg slicer twice, turning 1/4 turn between cuts. Mix well with all other ingredients and let sit in the fridge for at least 30 minutes to let the flavors blend.

In my experience, the best way to hard-cook eggs without getting the dreaded green ring – harmless but unsightly – is to put the eggs in a saucepan and cover with cold water at least 1 inch above the eggs. Bring to a boil, turn off the heat, and cover. Let sit 20 minutes and you’re done. Cool immediately under running water.

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