Sunday, January 6, 2008

Egg Salad

Recipe from and Tested in Alice's Kitchen

I really like this salad. It's similar to the one the Lost River Market & Deli sells in their deli grab and go case. You can buy local eggs at the store. When you're finished with the egg carton, bring it back to the store and they will give it to our egg suppliers to reuse. Capers really make a nice addition. I always keep a jar in my fridge. Lost River Market & Deli has lovely shallots in the produce section.

Caper [KAY-per] The flower bud of a bush native to the Mediterranean and parts of Asia. The small buds are picked, sun-dried and then pickled in a vinegar brine. Capers range in size from the petite to as large as the tip of your little finger. Capers should be rinsed before using to remove excess salt. The pungent flavor of capers lends piquancy to many sauces and condiments; they're also used as a garnish for meat and vegetable dishes.

Shallot [SHAL-uht] Shallots are formed more like garlic than onions, with a head composed of multiple cloves, each covered with a thin, papery skin. The skin color can vary from pale brown to pale gray to rose, and the off-white flesh is usually barely tinged with green or purple. Choose dry-skinned shallots that are plump and firm; there should be no sign of wrinkling or sprouting. Refrigerate fresh shallots for up to a week. Store dry shallots in a cool, dry, well-ventilated place for up to a month. Shallots are favored for their mild onion flavor and can be used in the same manner as onions.


6 hard boiled eggs, chopped
1 Tablespoon minced shallots
2 Tablespoons capers, rinsed and chopped
2 teaspoons dried tarragon or dill (use more if using fresh herbs)
1/2 cup mayonaise

Mix the above ingredients in a bowl. Keep chilled. Serve on a bed of spinach or lettuce or on bread or roll up in a tortilla.

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