Egg Salad
Serves 4 · Preparation 20 min
For the salad
- 6 hard-boiled eggs
- 3 or 4 gherkins
- 1 teaspoon capers
- 2 shallots
- A few sprigs of parsley
For the mayonnaise
- 2 egg yolks
- 150–200 ml neutral oil
- Salt and pepper
- 1 teaspoon wholegrain mustard
Optional
- 2 or 3 boiled potatoes
Method
- Cut the hard-boiled eggs into quarters.
- Slice the gherkins into rounds and roughly chop the capers.
- Finely chop the shallots and parsley.
- Make the mayonnaise by mixing the egg yolks, salt, pepper and mustard. Gradually whisk in the oil until you have a thick, smooth sauce.
- Combine the eggs, gherkins, capers, shallots and parsley in a bowl.
- Add the mayonnaise and gently fold together to keep the egg pieces intact.
- Serve chilled.
Potato variation
Adding potatoes turns this starter into a more substantial dish. Cut the boiled potatoes into pieces of a similar size to the egg quarters, then fold them gently into the mixture. Served with a green salad, this version makes a simple, satisfying meal.
Notes
The gherkins add an acidic note that balances the richness of the eggs and mayonnaise. For a more fragrant version, add a little chive or a few freshly picked tarragon leaves.
Tip
For mayonnaise that emulsifies well, make sure all ingredients are at room temperature before you start — especially the egg yolks and oil. Add the oil very gradually at first, in a thin stream, whisking continuously.
