Wednesday, June 4, 2008

Egg Salad

Egg Salad
serves 4

8 eggs, hard-boiled and chopped
50g/2oz butter
4 tablespoons chopped celery
2 tablespoons small capers,
rinsed and drained
2 teaspoons grain mustard
1 teaspoon chopped fresh tarragon
salt and freshly ground
black pepper

• In a large bowl, mix all the ingredients thoroughly, seasoning to taste with salt and pepper.
• Serve on a bed of crisp lettuce.

No comments: