Enough for 2 or 3 sandwiches
I like a little bit of chopped capers in my egg salad, or something a bit vinegary. You could also use some chopped cornichons or pickles – and their juice – in place of the capers.
You can use any kind of pepper powder that you want. Note that if you use a red one, it will turn the color of the egg salad a somewhat fiery shade of red.
6 hard-boiled eggs
1/3 cup (70g) mayonnaise
1 1/2 teaspoon Dijon mustard
1 tablespoon (drained) capers, chopped
1 1/2 teaspoons caper juice
3/4 teaspoon pepper, such as Isot (Urfa), black pepper or red pepper powder
optional: 3 tablespoons sunflower seeds
1. Peel the eggs and chop them into pieces.
2. Mix the eggs in a bowl with the mayonnaise, mustard, capers, caper juice, pepper, and a good sprinkle salt. If desired, add the sunflower seeds.
To serve, spread on toasted grainy bread, then garnish with additional salt, pepper, and some chopped chives. Or for a real treat, top with a few strips of crispy bacon.