Name: ‘Fancy’ Egg Salad
Total time: 35 min
Ingredients: 4 eggs; 1 tablespoon Italian parsley, finely chopped; 1 tablespoon capers, dried, finely chopped; 1 tablespoon finely chopped shallots; 1 slice of bacon, crisp, finely chopped; 1 1/2 tablespoons mayonnaise; Salt and pepper

This recipe dresses up basic egg salad with parsley, capers, shallots and bacon. The writer, David Latt, cooks his eggs on a low, gentle boil for 30 minutes and finds they come out perfectly done, with the yolk flaky, but feel free to use whatever method you like, as long as the eggs are hard-boiled. (We give instructions for boiling and steaming in <a href="https://cooking.nytimes.com/guides/18-how-to-make-eggs">our guide to cooking eggs</a>.) You can also add other spices: mustard, ground mustard seed, cumin or rosemary. The parsley can be replaced with cilantro, and the mayonnaise can be flavored.

‘Fancy’ Egg Salad

eggs

Italian parsley, finely chopped

capers, dried, finely chopped

shallots

bacon, crisp, finely chopped

mayonnaise

Salt and pepper

Put the eggs into a gently boiling pot of water and cook for 30 minutes. Cool with water, peel and chop.

Toss the eggs in a bowl with the parsley, capers, shallots and bacon.  Season with salt and pepper to taste, then add the mayo and mix well.  Serve with fresh bread or crackers, on hearts of romaine, or in a salad.

‘Fancy’ Egg Salad

Total: 35 minutes

Servings: 4

Author : David Latt

Ingredients

Instructions

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