I followed this recipe exactly as it was written and after tasting it, there's not one single thing I would add or change (which is saying A LOT for those of you just getting to know me). It is by far the best egg salad I've tasted. If you haven't had caperberries before, they taste like a cross between a caper and a cornichon. If you still have any hardboiled eggs leftover, you MUST try this...if you've already had your fill of eggs for the next two months, at least print out the recipe and save it for a later date! The LA Times also had a recipe for rye bread, but I just bought a loaf from the market and toasted it before piling on the salad.
- 1/4 cup mayonnaise
- 1 - 2 teaspoons curry powder (I used two and did not find the flavor at all overpowering)
- 1 tablespoon lemon juice
- 5 caperberries, stemmed and finely sliced
- 4 hard boiled eggs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper (I used slightly more, fresh-ground black pepper)
- 1 tablespoon chives, finely chopped
I would recommend letting the flavors meld together in the refrigerator for at least 30 minutes before serving.