Creamy Egg Salad with Capers and Anchovies

Name: Creamy Egg Salad with Capers and Anchovies
Yield: Serves 4 (Makes 2 1/2 cups, enough for 4 sandwiches)
Ingredients: 6 , large eggs; 1/4 cup, mayonnaise or reduced-fat mayonnaise; 2 tablespoons, minced red onion; 1 tablespoon, minced fresh parsley leaves; 1/2 medium stalk, celery, chopped fine (about 3 tablespoons); 1 small clove, garlic, minced; 2 tablespoons, chopped capers; 1 , anchovy fillet, minced; 2 teaspoons, Dijon mustard; 2 teaspoons, lemon juice

10 comments

Appears in Cook's Illustrated March/April 1999

First we figured out the perfect dicing method, then we tried mixing eggs with everything from buttermilk to cream cheese for the best egg salad.

SERVES4 (Makes 2 1/2 cups, enough for 4 sandwiches)

TIME30 minutes

Creamy Egg Salad with Capers and Anchovies

WHY THIS RECIPE WORKS

We wanted an egg salad recipe that would be creamy and flavorful, with perfectly cooked eggs and just the right amount of crunch. We diced the eggs in our egg salad recipe to keep the salad from turning pasty. Then we combined them with may...

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