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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 3 |
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A day of investment cooking. Hard cooked eggs, some leftover anchovies from a pasta dish, some capers and some veggies that were getting soggy. Result.....a very flavorful egg salad with a surplus of veggies. Will be served on mini wheat pitas for work lunches with soup. Ingredients:
6 hard cooked eggs |
3 whole anchovies, drained and chopped |
1 tbsp of capers, drained |
5 green onions, trimmed and chopped |
1/2 yellow pepper chopped |
1/2 red pepper chopped |
2 tbsp of best mayonnaise |
1/4 tsp of cayenne pepper |
1/8 tsp of red pepper flakes |
pinch of salt if needed.....anchovies and capers should provide enough salt. |
Directions:
1. Chop veggies.
2. Chop anchovies
3. Cook eggs, cool, peel
4. Mash eggs in with the raw veggies, add capers, mayo and seasoning.
5. Refrigerate overnight for flavors to meld.
6. Adjust before serving with a touch of mayo or salt to make a pleasant sandwich filling.
7. This ended up with almost equal parts veggies to egg ratio and it is good.
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