Last week I saw a recipe in a magazine that called out to me. I tore it out, looked at it every day and salivated.
Early this morning, I went grocery shopping and gathered the few ingredients that I needed to make the recipe, along with the rest of the weeks groceries. Then I patiently waited for lunch time to arrive. Maybe 'patiently' is the wrong word to use.
Does this not look divine? I give you, "Lemony Egg Salad with Basil and Capers". Talk about a mouthful. I do believe the credit goes to GHK (but since I ripped the page out of the magazine, I can't quite remember which one it came from now. Oopsie).
And now I will share how to make it with you.
Directions: Place 4 eggs in a pot and cover with cold water. Cover and bring to a boil. Turn off heat and let sit for 15 minutes, covered. Drain the hot water and run cold water over the eggs until they are cool enough to handle. (So nice of them to warn us of that danger!) Peel off the shells and chop the eggs into medium dice. Set aside. In a medium bowl, whisk (don't you love that word, whisk!) the juice of one half of a lemon into 1 tablespoon of mayonnaise (low-fat works great!). Stir in one stalk of finely chopped celery and 1 teaspoon capers (I am currently having a love affair with capers- so I added a few more than 1 tsp. Shhh.). Add eggs to the mixture and season with salt and pepper. Fold mixture gently, until eggs are thoroughly coated. Arrange on toast and top with finely chopped basil (the 'finely' part was hard for me to do- OBVIOUSLY). And my toast is NOT burned as my husband might think. I do enjoy me a good piece of burnt toast every now and then, but this bread is pumpernickel.
And there you have it my lovelies. I hope you enjoy it as much as I did!