Egg salad







Cook Time

00-00 Min


  • 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.

Points to remember

  • Taste the salad before serving and adjust seasonings if necessary.
  • Store leftovers in the refrigerator and consume them within a safe time frame.
  • If preparing in advance, add delicate ingredients like fresh herbs just before serving to maintain freshness.
  • Use a clean and dry container for storage to prevent the salad from becoming watery.
  • Garnish it with fresh herbs or additional toppings just before serving for visual appeal.
  • Serve the egg salad at an appropriate temperature based on personal preference.


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