Ima surprise my bride with this onna these days.... EGG SALAD •6 hard-boiled eggs, halved •3 tablespoons unsalted butter, melted and cooled slightly •3 tablespoons sour cream •2 teaspoons distilled white vinegar •1/4 teaspoon freshly ground black pepper •3 anchovy fillets packed in oil, drained and minced •1 tablespoon chopped capers •1 tablespoon snipped fresh chives •1 tablespoon finely chopped red onion or shallot Scoop the yolks from the halved eggs and put them in a medium bowl. Add the butter, sour cream, vinegar, and pepper. Whisk together until a creamy, smooth paste forms. Coarsely chop the egg whites and add them to the egg yolk mixture, along with the anchovies, capers, chives and red onion. Gently fold the ingredients until fully mixed. Serve immediately, or cover and refrigerate until ready to serve. The egg salad can be made up to 3 days in advance.
Posted on: Thu, 22 Aug 2013 00:28:42 +0000
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