Creamy Egg Salad with Capers and Anchovies
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Appears in Cook's Illustrated March/April 1999
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...