Caper-icious Egg Salad
I love eggs. I hate buying eggs at the grocery store. The best way to buy eggs is directly from a local chicken farmer. If you’re lucky, you personally know some of them, and they will quickly become your primary source of eggs. Expect to pay around $4 a dozen (at least in Vermont), which is no more expensive, and often cheaper, than organic ones at the grocery store. If you do buy your eggs at the grocery store, you should either buy the highest rated (frequently also highest priced) or skip right down to the “Eggland’s Best” or similar 18-pack, which I have seen priced as low as $0.99/dozen. The reason is that based on sustainability, social justice, and humanitarian standards, anything that is advertised as “cage-free”, “happy hens,” or similar catchwords that make people feel better, is mass-produced, and would not meet the standards that I embrace.
We recently started getting eggs from a former co-worker and chef, who also operates a small homestead farm. A fresh bounty of “Diversity Homestead Eggs” inspired me to make an egg salad. As with many such simple dishes, it tends to come out a little different each time, as I add flavors as I go. This particular batch, thanks to the nice ladies at Diversity Homestead, was just so perfect that I decided to write it down so it can be reproduced. I hope you enjoy it as much as we did.
Yield: 4 servings
Prep time: 30 minutes
Cook Time: 25 minutes
Total time: 55 minutes
1/4 cup capers
1/2 cup avocado mayonnaise
2 tablespoons dijon mustard
1 tablespoon fresh chives
1 tablespoon dried parsley
1 teaspoon garlic powder
1 teaspoon curry
1/2 teaspoon paprika
1/2 teaspoon dill weed
salt to taste
pepper to taste
How is this sustainable ?
I used eggs bought directly from a small farm.
I used chives that I grew from cuttings right in my home.
- Hard-boil your eggs. Use your usual method, or, if you want to try mine, I have added step- by-step instructions at the bottom of this recipe.
- Chop up your fresh chives while the eggs are cooling.
- Cut the eggs with an egg slicer, or hand-cut them and place them in a bowl.
- Add all ingredients and mix well.
- Serve with your choice of bread or crackers — we had it with fresh pumpernickel bread.
- Bring a pot of water to a boil on the stove.
- Using a pin (or, if you’re lucky to own an egg pricker), make a tiny hole into the fat end of each egg.
- Gently lower the eggs into the boiling water with a spoon.
- Set a timer for 11 minutes.
- After 11 minutes, quickly remove the pot from the flame, and pour the hot water into the sink while leaving the eggs in the pot.