Egg Salad

• 5 eggs, hard-cooked
• 3 Tbsp. mayonnaise
• 1 Tbsp. sour cream
• 1 Tbsp. caper brine
• 1 Tbsp. capers
• 1 Tbsp. minced scallion or shallot
• 5 black olives, pitted and sliced
• 0.5 tsp. Madras curry powder
• Salt & fresh black pepper to taste

Do not boil the eggs. Use a vegetable steamer. Bring a couple of inches of water to a boil in the pan, then insert the steamer basket and gently put in the eggs and put on the lid.

Steam the eggs for 12 minutes. Prepare a bowl of water with more ice cubes than eggs, lift the eggs out of the steamer basket with a spoon or a pair of tongs and deposit them in the ice water.

After 5 minutes you should be able to peel the eggs easily.

In a large bowl mix together the mayonnaise, sour cream, brine, and capers. Add the onion, olives, curry powder, salt, and pepper.

Depending on how chunky you want your egg salad to be, you can either put your peeled eggs straight into the mayo mixture and cut them roughly with a large spoon, or you can pass them through an eggslicer first and then mash them into the mayo mix with a fork.

Good in a sandwich, on naan, on endive leaves, or any otherhow you want.