A good old-fashioned manual mash merges perfectly cooked boiled eggs with the perky flavors of capers, fresh herbs, celery, and red onion. Barely bound with sour cream and mayo, it’s exceptionally light, bright, and delicious. Serve it as an egg salad on a bed of greens or as part of a composed salad, or on soft white bread for sandwiches (about ¼ cup / 50 g per sandwich) with a thin layer of mild, crisp lettuce. It’s also very refreshing served in hollowed lengths of well-drained cucumber boats for summer entertaining and party presentation.
Ingredients
- 8 large eggs, room temperature
- Water
- 1 tablespoon apple cider vinegar
- ¼ cup (60 g) full-fat sour cream
- ¼ cup (55 g) mayonnaise
- 2 teaspoons Dijon mustard
- ¼ cup (40 g) very finely chopped red onion
- ¼ cup (25 g) very finely chopped celery
- 1 tablespoon finely chopped fresh thyme leaves
- 1 tablespoon drained and coarsely chopped capers
- 1 teaspoon caper brine
- ½ teaspoon kosher or sea salt
- ½ teaspoon ground black pepper
How to Make It
- Gently place the eggs in a medium pot. Cover generously with water (at least 2 inches / 5 cm above the eggs) and add the vinegar. Bring to a boil over high heat. Once at a full boil, remove from heat and keep the eggs in the heated water for exactly 15 minutes. Drain. Place the eggs in a bowl of heavily iced cold water for exactly 5 minutes. Drain.
- Peel and remove the shell of each egg under running tap water. Cut each egg into thirds, horizontally. Place in a medium bowl and mash with a manual masher (Basic Mashing Tools) until light and fluffy, all yolks and whites evenly broken. Add remaining ingredients and stir to combine with a spatula. Chill, covered, for at least 1 hour or overnight.
